Gajar Methi

Ingredients

• ½  kg gajar (carrots )
• 250 g methi (fenugreek) leaves
• 1 tsp methi dana (fenugreek seeds)
• 2 tsp powdered dhania (coriander)
• 2 tsp salt or to taste
• ½  tsp chilli powder
• 3-4 sabut lal mirch (whole red peppers)
• ½  cup (120 g)  sarson ka tel (mustard oil)

Preparation

• Peel the carrots and dice them into 1 cms/ 1/2” cubes. Check the methi clean, wash well in a few changes of water, and chop fine, discarding the tough stalks.

• Heat the oil in a kadahi and add the methi dana and the red peppers. Stir fry a few times and add the carrots and the methi leaves.

• Stir-fry, till the leaves look slightly glossy, and then add salt, chilli powder and dhania. Cook, uncovered, for some time, till the leaves are cooked and the carrots are `bite like’.