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A special combination of carrot & fenugreek leaves
Published On: 16 Jul 2014
Finely chop the fenugreek leaves. Wash and remove all the excess water.
Heat oil in a pan and add whole jeera, green chillies, asafoetida and ginger and fry for minutes.
Add the chopped fenugreek leaves and sauté for 2 - 3 minutes.
Add the cubed carrots, red chilli powder, coriander powder and salt and mix well.
Cover and cook on a low flame for 5 - 7 minutes or till the carrots are cooked.
Add garam masala powder and dry mango powder and fry or 2 - 3 minutes.
Serve with roti / paratha.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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