Carrot Greens Sabzi Recipe

Don't waste those carrot greens! Turn them into a delicious and healthy sabzi with this easy recipe. Perfect for a quick and nutritious meal.

5 from 1 vote

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Course: Side Dish

Cuisine: Indian

Keyword: Carrot Greens, Sabzi

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 209kcal

Author: Chitra Goel

Cost: 5

Rinse and chop the carrot greens, spinach, and garlic. Cube the eggplant and potatoes.
In a pan, heat the oil over medium heat. Add the paanch phoron and let it splutter for a few seconds.
2 tablespoons mustard oil, 1 teaspoon paanch phoron
Add the chopped garlic and sauté for a minute or until fragrant.
4-5 garlic cloves
Add the cubed eggplant and potatoes to the pan and stir to combine. Add turmeric powder and salt to taste.
1 medium-sized eggplant, 2 medium-sized potatoes, 1 teaspoon turmeric powder, Salt to taste
Cover the pan and let the vegetables cook for 10-15 minutes, stirring occasionally.
Once the eggplant and potatoes are tender, add the chopped carrot greens and spinach to the pan. Stir to combine.
2 cups chopped carrot greens, 2 cups chopped spinach
This dish doesn’t require water. All you need is to cover the pan and let the vegetables cook for 5-10 minutes or until the greens are wilted, and the vegetables are cooked through. The greens leave enough juice to cook the veggies.
Adjust salt and seasonings as needed.
Serve hot with rice or roti.