Carrot Peas Dry Vegetable Recipe

This colorful vegetable is great for tiffin lunch. rich in fibre, protein and Vitamin A.

Nutritional info

  • 7.0 gm
    Carbohydrate
  • 0.6 gm
    Protein
  • 3.8 gm
    Total Fat
  • 2.6 mg
    Vitamin C
  • 74.6 kcal
    Energy
  • 0.6 mg
    Iron
  • 138.4 mcg
    Vitamin A
  • 12.0 mg
    Calcium
2 Tbsp(19.0 gm) Carrot (Chopped)
2 Tbsp(23.0 gm) Peas (Boiled)
1 Tbsp(12.0 gm) Potato (Boiled,Chopped)
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/4 Tsp(0.54 gm) Red Chilly (Powder)
1/4 Tsp(0.37 gm) Garam Masala
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.74 gm) Hing
1/2 Tsp(2.0 gm) Salt
1 Tsp(3.0 ml) Oil
  • In a kadhai, add 1 tsp oil.

  • Add 1/4 tsp each of rai, and jeera and let it crackle.

  • Add 1/4 tsp hing, 1/2 tsp ginger garlic paste and saute well.

  • Next, add 2 tbsp each of carrot, and peas, 1 tbsp potato, and saute again.

  • Add 1/2 tsp of salt, 1/4 tsp red chilli powder 1/4 tsp garam masala.

  • Mix well.

  • Add black sesame seed for a nutritional twist.

  • Serve with chapati.