Carrot and beetroot Sabji

First grind the onions with ginger garlic to a smooth paste. Take a deep pan or kadai and add some oil and heat it.Now it’s time to add tadka so add mustard jeera and saunf to hot oil. Once it splutters add hing and turmeric powder. Now add the onion paste to it and cook it it turns brown. Once this happens add the chopped carrot cook well with little salt, once half cooked add in grated beetroot and sauté it for two seconds then add the water mixture.

Now close the Subji and let the veggies absorb the masala. Once cooked add chopped Dhaniya, pudina and Kasuri methi. Serve hot with roti.

Note add beetroot after carrot is cooked half else it will not cook well.