Wash and peel carrots using a vegetable peeler. Trim off ½ inch from both ends and cut the carrots into ¼ inch pieces.

Pluck the methi leaves, discard the thick stems, use the tender stems as they add great flavor.

Wash methi leaves thoroughly, rinse them 3-4 times with water. Drain well and roughly chop the leaves.

Grate the ginger, peel and chop the garlic, and chop green chili.

Gather the remaining ingredients.

Heat 2 tablespoons of oil in a pan over medium-high heat.

Once the oil is hot, add asafetida and cumin seeds, allowing them to crackle for 4-5 seconds.

Add ginger, garlic, and green chili, and cook for 5-6 seconds.

Next, add carrots and sauté them for a minute.

Add the spices and mix well - coriander powder, turmeric powder, red chili powder, and salt.

Sprinkle a tablespoon of water and reduce the heat to low.

Cover the pan with a lid and cook on low heat until the carrots are tender, about 10-12 minutes. Stir occasionally during cooking.

Once the carrots are tender, add chopped fenugreek leaves and cook for 3-4 minutes, stirring occasionally.

Taste and add more salt if needed.

Serve hot with some dal and roti.