For 2 people
For 2 people
Start by preparing the carrots by peeling, washing, and cutting them into slices about 1 to 2 cm thick. Next, wash the fresh fenugreek, remove the leaves, and roughly chop them.
In a large skillet, heat some oil and fry the asafoetida, then add the cumin seeds and cook for a few seconds. Then add the carrots and chopped chili pepper, and fry for 2 to 3 minutes.
Finally, add the remaining ingredients and a small glass of water. Cover and simmer over low heat until the carrots are cooked to your liking. Remember to stir occasionally.
Serve hot, warm or cold according to your preference.
Login
