Ingredients

• 4 large carrots, peeled
• 1 small cauliflower
• 1 tomato, chopped
• 1 onion, chopped
• 1 green chilli, halved
• 1 stalk curry leaves
• 1 tbsp - coriander leaves, finely chopped
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander (dhania) powder
• 1/2 tsp - dried mango (amchoor) powder
• 1/4 tsp - garam masala powder
• 1/4 tsp - turmeric powder
• 3-4 pinches asafoetida powder
• 1/2 tsp - each mustard and cumin seeds
• salt to taste
• 2 tbsp - oil

How to Make Carrot-Cauliflower Sabzi

• Chop carrots into thick, 2 inch fingers.
• Clean and break cauliflower into medium-sized florets.
• Bring plenty of water to boil, add a little salt.
• Add carrots and simmer for 2 minutes.
• Add cauliflower and simmer for a further for 2-3 minutes.
• Drain, keep aside till required.
• Heat oil in large heavy pan.
• Add mustard and cumin seeds, curry leaves, asafoetida and allow to splutter.
• Add green chilli, onions, and stir fry for 2 minutes.
• Add tomatoes, cook for further 2 minutes.
• Add all dry masalas, except garam masala powder and salt.
• Stir and mix well, add boiled vegetables and half cup of water.
• Stir gently, cover and cook on low for 5 minutes.
• Stir in salt and garam masala powder. Pour into serving dish, garnish with coriander.
• Serve hot with rotis or naans