Methi Gajar

Published under: CarrotSide Dish

Fenugreek Leaves – 2 cups, chopped
Carrots – 3, medium, cut into cubes
Shelled Peas – 1/2 cup
Green Chillies – 2, minced
Ginger – 1/2 inch piece, minced
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Juice of 1/2 lemon
Sugar – 1/2 tsp
Salt to taste

For Seasoning:
Oil – 1 tblsp
Cumin Seeds – 1 tsp
Red Chilli – 1, broken into two pieces

1. Heat oil, add cumin seeds and red chilli.
2. After browned, add minced chillies and ginger, fry for 1 minute, add carrots and continue to fry adding turmeric and chilli powders.
3. When carrots have turned slightly soft, add chopped fenugreek leaves, fry mixing thoroughly.
4. Add peas, salt and sugar and cook on low heat till carrots and chopped fenugreek leaves are done.
5. Remove from fire, add lemon juice and mix.
6. Serve with rotis.

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