Methi gajar
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Red winter carrots cooked with fresh fenugreek leaves and simple spices, a quick dry vegetable dish.
Region: HaryanaOccasion: Winter mealsTime: 25 minServes: 4Vegan
Ingredients
- 4 red carrots, diced
- 1 large bunch fresh methi (fenugreek) leaves, chopped
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- A pinch of hing
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
Method
- Heat the mustard oil and add cumin and hing.
- Add the carrots, turmeric and salt. Cover and cook for 7–8 minutes.
- Add the methi leaves, chilli and coriander powders.
- Cook uncovered, stirring, until the carrots are soft and the methi has wilted and dried.
- Serve with roti.
History
Haryana's farms grow plenty of red winter carrots and fenugreek, which reach markets at the same time of year.
Significance
Methi gajar is an everyday winter dish that uses two of the most common vegetables in a Haryanvi kitchen garden.