Carrots, green peas sabzi

Chefs and health experts often say you should eat "seasonally," or include foods in your diet that are grown at the same time of the year you eat them. This supports your body’s natural nutritional needs. Fruits and vegetables that are stored for long periods of time due to transportation or to be used at a later date have a reduction in phyto-nutrient content. Carrots and green peas are available during winter and they make a delicious sabzi, which is easy to prepare.

Ingredients:

3 carrots, peeled and cut into small pieces

1 cup shelled peas

1 large tomato grated

1 tbsp oil

½ tsp jeera (cumin seeds)

½ tsp turmeric powder

⅓ tsp red chili powder

1½ tsp coriander powder

½ tsp garam masala powder

Salt to taste

½ cup water

1 tbsp cut coriander leaves OR ½ tsp kasuri methi (dried fenugreek leaves)

Instruction:

• ·         Heat oil in a pan, add cumin seeds. When they splutter, add the grated tomato. Stir and cook it for a while.
• ·         Add the shelled peas, keep the flame high and stir for half a minute.
• ·         Add the carrot pieces and stir for another half minute.
• ·         Add the salt, water, cover and cook for 10 minutes on low flame. Open and check in between, add some water if needed.
• ·         Now add all masala powders and kasuri methi (if you are adding cut coriander leaves, do it after removing from the fire). Mix well for a few seconds and remove from fire.
• ·         This can be served along with steamed rice or chapatis.