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Recipe for Carrot Fenugreek Leaves Stirfry
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
- Carrot- 4 no.
- Fenugreek leaves separated from stem- 1 cup
- Onion- 1 no.
- salt- 1 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Chopped ginger- 1 tsp
- Green chillies- 3 no.
- Lemon juice- 2 tsp
- Oil- 2 tsp
- Cumin seeds- 1 tsp
- Curry leaves few
Wash the carrots under running water and chop them in to medium sized chunks. Chop onion and fenugreek leaves too finely. Prepare coarse paste out of ginger and green chillies. I used mortar and pestle for this purpose.
Heat oil in a pan adding cumin and curry leaves. As the cumin seeds sizzle, include chopped onion, salt and saute till they turn translucent. Then include carrot chunks and ginger plus green chilly paste.
Next, include fenugreek leaves and sprinkle some water. Let it cook in simmer till carrot chunks are soft. Finally add coriander, cumin and turmeric powders. Combine well and switch off.
Healthy carrot fenugreek stir fry is ready to serve as side dish with chapati or roti.
You can do variations like adding some finely chopped garlic and garam masala powder. But I find this version is apt for my taste.
The fenugreek leaves ooze water while cooking, so do not too much water. That will make carrots overcooked and mushy.
You can increase quantity of fenugreek leaves too to make it more healthier.