Ingredients
- Carrots (gajar), chopped: 2 medium
- Fresh fenugreek leaves (methi), chopped: 1 cup
- Green chili, finely chopped: 1
- Ginger, grated: 1 teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin seeds: ½ teaspoon
- Salt: to taste
- Oil: 1 tablespoon
Preparation
Wash and finely chop the fenugreek leaves. Set aside.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped green chili and grated ginger. Sauté for a minute.
Add the chopped carrots and stir well.
Add turmeric powder, red chili powder, and coriander powder. Mix well to coat the carrots with the spices.
Sprinkle a little water if needed to help the carrots cook. Cover and cook on low heat for 5-7 minutes, stirring occasionally.
Once the carrots are almost tender, add the chopped fenugreek leaves.
Add salt and stir well. Cover and cook for another 3-4 minutes until the methi leaves are soft and well blended with the carrots.
Serve hot with roti, paratha, or rice.
Servings: 2
Notes
- If the fenugreek leaves are too bitter, sprinkle salt on them, let sit for 10 minutes, and squeeze out the excess water before cooking.
- Adding a dash of lemon juice or a pinch of amchur powder at the end enhances the tangy taste.
- Carrots are rich in vitamin A, and methi leaves are packed with iron and antioxidants.
