Heat some oil in a deep heavy bottomed pan. Add mustard seeds (rai) and fry for a few seconds till they start to splutter. Then add cumin seeds (jeera) and allow them to crackle.
1 Teaspoon Black Mustard Seeds (Rai), 1/2 Teaspoon Cumin Seeds (Rai)
Add chopped green chillies, turmeric powder (haldi), red chilli powder and a pinch of asafoetida (hing).
1-2 Green Chillis, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Pinch of Asafoetida (Hing)
Add diced carrot pieces to the pan along with salt. Mix the contents 1-2 times and cover the pan with a lid.
1 Teaspoon Salt or to taste, 4-5 Carrots (Gajar)
Cook on medium heat for 5 minutes allowing the carrots to turn soft. Stir occasionally in interval of 1-2 minutes. Continue to keep the pan covered with a lid.
Add coriander powder (dhania powder) and dry mango powder (amchur) to the pan and mix well.
1 Teaspoon Coriander Powder (Dhania powder), 1/2 Teaspoon Dry Mango Powder (Amchur Powder)
Cook for a minute, then add freshly chopped coriander leaves and mix.
1/2 Cup Fresh Coriander Leaves (Hara Dhaniya)
Gajar ki Sabji is ready. Serve it hot with chapatis.