Name: Gajar Methi ki Sabzi (Carrot & Fenugreek Leaves Sabzi/Dry Vegetable) recipe by Drashti Dholakia at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 500 grams carrots, peeled and cut into long pieces; 1 cup methi leaves/fenugreek leaves, finely chopped; 1 Teaspoon oil; ¼ teaspoon mustard seeds/rai; 1 broken dry red chilli, deseeded; ¼ teaspoon jeera/cumin seeds; 4-5 slit green chillies; pinch of hing/asafoetida; ¼ teaspoon turmeric powder/haldi; ¼ teaspoon coriander/dhania powder; ¼ teaspoon jeera/cumin powder; ½ teaspoon jaggery; Salt to taste

ABOUT Gajar Methi ki Sabzi (Carrot & Fenugreek Leaves Sabzi/Dry Vegetable) RECIPE

A simple and healthy sabzi made from carrots and fenugreek/methi leaves. This interesting combination of carrots and methi leaves goes very well together. Natural sweetness of carrots gets combined with a mild bitter taste of methi leaves, to give out a perfect blend of tastes and flavours.

Ingredients Serving: 2

500 grams carrots, peeled and cut into long pieces
1 cup methi leaves/fenugreek leaves, finely chopped
1 Teaspoon oil
¼ teaspoon mustard seeds/rai
1 broken dry red chilli, deseeded
¼ teaspoon jeera/cumin seeds
4-5 slit green chillies
pinch of hing/asafoetida
¼ teaspoon turmeric powder/haldi
¼ teaspoon coriander/dhania powder
¼ teaspoon jeera/cumin powder
½ teaspoon jaggery
Salt to taste

Instructions

Firstly peel, wash and chop the carrots into long pieces.
Pick the methi leaves from stem. Combine water and pinch of salt in a bowl and soak the leaves for about 5-10 minutes. Finely chop the leaves.
Heat oil in a pressure cooker. Add dry red chilli and mustard seeds.
When seeds crackle, add cumin seeds, asafoetida, slit green chillies and carrots. Mix well and sauté on a medium flame for about a minute.
Now add turmeric powder, salt and 2 tablespoon water and pressure cook on high flame till 1 whistle.
Allow the steam to escape before opening the lid.
Now again heat it on medium flame and add jeera powder, dhaniya/coriander powder and jaggery. Mix well.
Now add chopped methi leaves and cook for 2 minutes on medium flame. Check the salt level and adjust salt accordingly.
Remove from flame and serve hot with phulka rotis or steamed rice, buttermilk and kadhi for lunch or dinner.

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