Description
Carrots and fenugreek make an extremely healthy & delightfully light and tasty combo in this dry sauteed vegetable dish.
Ingredients
- Carrots - 2 to 3 medium to big
- Fenugreek leaves (fresh methi laves)- 2 bunches
- Vegetable oil - 2 - 3 tbsp
- Hing (asafoetida) - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds (jeera) - 3/4 tsp
- Salt - to taste
- Garam masala powder - 1 tsp
- Amchur (dry mango powder) - 1 tsp or to taste
- Coriander (dhania) powder - 1 tsp
- Red chilli powder - 1 tsp or to taste
Instructions
- Peel and cut carrots into cubes. Wash and chop fenugreek leaves.
- Heat oil in a wok/ kadai. Add mustard, hing, cumin, let crackle. Add methi leaves, stir fry till water evaporates. Cook for further 5 mins.
- Add carrots, salt, all the masala powders. Stir fry for 8 to 10 mins or till carrots are cooked yet has a slight crunch.
- Remove from heat and serve hot with chapathis, parathas.
Notes
- To make Aloo – Methi – Replace carrots with 2 potatoes (aloo), boiled, peeled and cubed.
- Then follow the same procedure as above, adding the boiled-cubed potatoes instead of raw carrots. 2.
- Wash and chop fenugreek leaves just before you add to any dish.
- Washing them too early can make them soggy.
- Also chopping them and keeping aside will make the dish bitter.
- So cut and add immediately to any recipe/ hot pan.
- And do not chop the leaves too fine.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 90