1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil
Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times. Chop fine, discarding the tough stalks.
Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies. Stir-fry and add the carrots and fenugreek leaves.
Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. Cook uncovered till the leaves are done and the carrots are soft. Serve hot.
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