Mooli/Radish, carrots and peas subzi

Winter special subzi, mooli, carrots, fresh green peas, methi leaves, green chillies and spices(panchphoran)

I like the fresh, tender, juicy mooli available during winter season. The red long Delhi carrot which gives such vibrant colour to the salads, and other dishes.

This is a very simple subzi which can be served with rajma chawal, jeera rice or phulkas.

Mooli/Radish, carrots and peas subzi 

Ingredients 

2 fresh medium radish chopped 

1 red Delhi carrot chopped 

A cup shelled freesh green peas/frozen 

1 green chilli slit

A small bunch of methi leaves chopped 

1 bajji chilli diced into circles, you can deseed it if you want. 

1 tsp panchphoran 

1 tsp groundnut oil/desi ghee

1/2 tsp turmeric powder 

1/4 tsp salt

Method 

*Wash, peel and chop mooli/Radish, carrots. Keep aside. 

*Shell out fresh green peas, we need a cup of shelled fresh green peas. 

*Slit green chilli into thin long. 

*Wash trim and dice bajji chilli, keep aside. 

*Wash, trim and chop methi leaves /you can add other greens if you wish. 

*In a preheated pan pour oil add panchphoran, let it splutter, now add chillies, radish, carrots, green peas and mix in. 

*Allow the vegetables to cook in their own juice.

*Close the pan with the lid, after 4 minutes,open and gently mix the tender vegetables. 

*Now you can add turmeric and salt. 

*Next, we will gradually add chopped methi leaves and gently mix all vegetables and allow it to further cook for 2 to 3 minutes by placing the lid on top of the pan. 

*Off the stove. Let the subzi remain in the pan for a while. 

*By now the subzi will be ready to be served, adjust the salt and serve hot with rajma chawal, jeera rice or phulkas. 

The delicious subzi is ready to be served. 

Gently mix in vegetables. 

Add chopped methi leaves. 

All vegetables are chopped, peas shelled and chillies sliced. 

I enjoy peeling the fresh peas

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#nutritions #delicious