2 Cups chopped gajar (carrots)
1 Cup matar (peas)
1 Table spoon oil/ghee
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera
Pinch of hing (asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon dhania powder
1/2 tea spoon lemon juice
Salt to taste
Heat oil/ghee in a pan and add rai, jeera and hing.
Add gajar, matar, haldi, mirch, dhania powder and salt.
Cover and keep on low flame till cooked.
Add lemon juice and serve with roti or paratha.