Tuesday, 7 September 2010

Methi Carrot (Fenugreek leaves with Carrot)

Orange carrots…. and Green methi….. isn’t it a beautiful combination ?

Carrots adds sweetness and methi / Fenugreek leaves adds the mild bitterness and the combination of both with some hot chilli and a dash of tangy lemon is awesome.

The colours have inspired me to arrange the ingredients like Indian Flag


Chopped carrot – 1 cup
Methi / Fenugreek leaves – ½ cup
Chilli paste – 1 tbsp
Lemon juice – 1 tsp
Fresh coconut grated – 2 tbsp
Dry chilli - 1 or 2
Chana daal / Split Chick pea - 1 tsp
Mustard + Cumin seeds - 1 tsp
Curry leaves - Handfull


Heat a deep pan with 2 tbsp of oil. Add Red chilli, channa daal, mustard + cumin seeds and curry leaves one after the other.
Fry them until the channa daal changes the colour.
Add chilli paste and fry for a minute
Now add chopped carrot and methi and fry for a minute and cover with lid.
Stir in between until the carrot is just cooked and not too soft.
Sprinkle the lemon juice and grated coconut and turn off the heat.

Methi carrot

You can serve this with roti or with steamed rice as a side dish

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