Carrot leaves sabzi is a dish that is made by cooking the leaves of the carrot plant, which are typically discarded. The leaves are typically chopped and then sautéed with spices, such as cumin, ginger, and chili powder. The dish can also be made with other vegetables, such as spinach or mustard greens. It is a popular dish in Indian cuisine and is typically served with rice or roti.
- 2 cups chopped carrot leaves
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Rinse the carrot leaves thoroughly and chop them finely.
- Heat oil in a pan and add the chopped onions. Sauté until they turn translucent.
- Add the minced garlic and sauté for a few more seconds.
- Add the cumin powder, red chili powder, turmeric powder, and salt. Mix well.
- Add the chopped carrot leaves and stir well.
- Cover the pan and cook for about 5-7 minutes, or until the leaves are tender.
- Stir occasionally to prevent the leaves from sticking to the bottom of the pan.
- Once the leaves are cooked, remove the pan from heat and serve with rice or roti.
Note: You can adjust the amount of spices according to your taste preference. And you can add any other vegetable of your choice to make it more nutritious and flavorful.
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