Wash the carrot, potato, onion, tomato, peas, and curry leaves thoroughly.

Peel and dice the carrot and potato into small, even pieces.

Finely chop the onion and tomato.

Heat 1 tablespoon vegetable oil in a lidded pan over medium heat.

Add the cumin seeds and dried red chilies to the hot oil.

Fry the spices for about 30 seconds until fragrant.

Add the chopped onion and curry leaves to the pan.

Sauté for 3 to 4 minutes until the onion softens and turns lightly golden.

Stir in the chopped tomato, ground turmeric, red chili powder, and salt.

Cook for 3 to 4 minutes until the tomato breaks down into a thick masala.

Add the diced carrot, potato, and green peas to the masala.

Stir the vegetables for 1 to 2 minutes to coat them in the spiced masala.

Pour in 1/2 cup water and bring the mixture to a gentle simmer.

Cover the pan and cook for 10 minutes over low heat.

Add the remaining 1 cup water if the vegetables need more liquid or are not yet tender.

Cover and simmer for 8 to 10 minutes until the potato and carrot are tender.

Crush the dried fenugreek leaves between your palms and add them to the sabzi.

Stir and cook uncovered for 1 minute, then serve hot with roti.