### TranslatedIngredients: 2 carrots, 1 cup fenugreek, 1 onion - finely chopped, 1 teaspoon cumin, asafetida - a pinch, 1 teaspoon red chili powder, 1-1 / 2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon mango powder, Salt - 2 tablespoons oil, as per taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make carrot fenugreek vegetable, first wash and peel the carrot. Now cut it into small pieces. Remove the fenugreek and wash its leaves. Cut the fenugreek. Now heat oil in a pan. Add cumin seeds and cook for 10 seconds. After 10 seconds, add ishmeng and mix. Add the chopped onions after asafoetida and cook till they become soft. Add coriander powder, red chilli powder, turmeric powder, salt and mix well. After adding, add chopped carrots, mix and let it cook on medium flame for 5 minutes. Add some water and cook till the carrots are cooked. After the carrots are cooked add fenugreek. Cook till the fenugreek is cooked. When the water is dry, add mango powder and 1 teaspoon oil. Mix all and cook for another 2 minutes on low heat. Turn off the gas after 2 minutes and serve. Serve Gajar Methi vegetable along with Gujarati Kadhi, Tadka Raita and Phulka for dinner.