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Ingredients:
1 large carrot, peeled and chopped,
1/2 cup kasuri methi, (dry fenugreek leaves)
1 onion, chopped,
2-3 tbsp tomato puree,
1 tsp jeera (cumin seeds),
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp coriander powder,
1/4 tsp sugar,
Salt to taste,
Oil.

Method:
In a kadhai/wok, heat some oil and add jeera. When jeera splutters add chopped onion and saute till they turn transparent. Then add all the masalas and mix well. Fry for a minute and add tomato puree. Cook for 2-3 minutes. Now add chopped carrots, mix well and add some water. Cover with a lid and cook the carrots. When carrots are cooked add crushed kasuri methi and mix well. Now add sugar and salt. Cover and cook for 2 minutes and serve with hot parathas.

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