|Cumin seeds||1 Tablespoon|
|Peas||100 Gram, use fresh or frozen|
|Carrots||100 Gram (About 5 Centimeter Long)|
|Ground coriander||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Fresh coriander leaves||6 , to garnish|
Heat the oil in a large pan, add the cumin seeds and fry until they crackle.
Add the onion and fry quickly until lightly browned.
Reduce the heat and carefully add the prepared vegetables and the remaining ingredients except the fresh coriander.
Stir well, cover and cook the vegetables in their own juices over a low heat for 30-40 minutes until they are tender and most of the liquid has evaporated.
A few minutes before serving, sprinkle the fresh coriander over the vegetables.