Friday, January 24, 2014

Carrot Fenugreek / Gajar Methi Sabzi

We had this, Gajar Methi sabzi / Carrot Fenugreek vegetable for the first time at a restaurant in Jodhpur. This sabzi / vegetable was one of the dishes served in the thali at Gypsy restaurant. The red juicy carrot / gajar works best in this dish; the combination of slightly bitter methi with the sweetness of the carrot and the slight pungency from the chillies makes for a great dish. This sabzi is healthy with the goodness of the carrots and methi cooked in very little oil and spices.
Carrots / Gajar - 1 cup
Dry fenugreek / methi leaves - 1/4 cup
Green chillies - 2
Asafoetida / Hing pwd - a couple of pinches
Red chilli pwd - 1/2 tsp
Turmeric pwd - 1/2 tsp
Fenugreek / Methi seeds - 8 to 10 (optional)
Oil - 1tsp
Salt as per taste
Dice carrots into medium sized pieces and slit green chillies and keep aside. Add a little water and soak the dry fenugreek / methi leaves.
Heat a pan and add the oil. Once the oil is hot, add the fenugreek seeds and stir after about 30 seconds add asafoetida powder and stir a couple of times. Then add the turmeric powder and green chillies and stir and put in the carrot pieces and red chilli powder. Stir and add salt and cover to cooksprinkle about 1/8th cup of water little by little to help the carrot to cook. When the carrot is half cooked add the soaked fenugreek or methi. Cover and cook for a few more minutes till the methi softens and all tastes mix together. Check for salt and adjust if necessary. Take off the heat and keep covered till ready to serve.
Serve this Carrot Fenugreek / Gajar Methi Sabzi with rotis.

My Carrot Fenugreek goes to
- Flavours of the World - Grand Finale hosted by Nayna, North East West Indian Cooking hosted by Anu & New "U" hosted by Vardhini.


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