Green onion carrot vegetable


  • 2 cups thinly sliced green onions (white and green parts)
  • 2 cups grated carrots
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon lemon juice
  • 1/4 cup chopped coriander leaves


  1. Heat oil in a pan and add cumin seeds.
  2. Once they start to sizzle, add green chilies and ginger-garlic paste. Cook for a few seconds.
  3. Add thinly sliced green onions and grated carrots and stir well.
  4. Add coriander powder, cumin powder, turmeric powder, and salt. Stir well.
  5. Cover the pan with a lid and cook on medium heat for 10-15 minutes, or until the vegetables are tender.
  6. Remove the lid and cook for a few more minutes to let the excess moisture evaporate.
  7. Remove from heat and stir in lemon juice and chopped coriander leaves.
  8. Serve hot as a side dish or over rice.

Note: You can add some fresh or dried herbs to give it an additional flavor, like oregano, thyme or parsley.