Few years back I had come across this veggie combination in a cookbook. I tried it out but was not satisfied with it's taste.
I liked this idea of combining sweet carrots with bitter fenugreek without having to add extra sweeteners such as jaggery but the recipe wasn't bringing the required flavors. So I went on trying many recipes and finally I ended up with this one. Here we are adding 2 sweet tasting veggies- carrots and green peas. Tadka had an additional ingredient- fenugreek seeds. Everything matched together to give an aromatic medley I had imagined this to be.
3 veggies, 4 tempering ingredients ,4 masala powder that's it. Some times less is better. Earlier I had come across recipes with lots of additional items- green chillies, garlic, dry mango pd (amchur), sugar.
This is a popular side dish made during winter in Haryana.
Carrots- peeled and cut into cubes or rectangles- 250g ( use orange or red or even whole orange colored baby carrots -with just it's top cut )
Green peas- 1 cup (fresh or frozen)
Fenugreek leaves- 100 g (2 cups fresh) or 1/4 cup frozen (click here)
Tempering or tadka
Fenugreek seeds (methi dana)-1/4 tsp
Asafoetida- 1/4 tsp
Chilli pd-1 tsp
Turmeric pd- 1/2 tsp
Coriander pd- 1 tsp
Garam masala pd- 1/2 tsp
Salt 3/4 tsp or more
Heat oil in a pan, add mustard and when it starts popping add cumin, methi (fenugreek seeds ) asafoetida in the same order.
Quickly add in all the three veggies, saute' on a high heat for few secs. Add all the masala and salt, stir well and cook covered on low heat till done. Cook for 10-15mins, cooking time varies according to the type of carrots used)
Open the cover and toss the veggies frequently. This will prevent burning.
You can add few tbsp water if you are using fresh green peas.
See that you don't over cook the carrots.
Note- In India, red carrots are available in winter, they can be cooked without adding water.
For all my friends who are cooking in the rice cooker-
Heat water in the rice cooker and place the steamer over the pan, put in carrot and green peas and steam till tender.
Wipe the rice cooker pan and put in oil, 1 tbsp dried fenugreek leaves (kasuri methi) and 1 tbsp Instant indian dal mix- 4. Cover and press the cook button, let it warm a bit.
Open and add steamed carrots and peas. Stir well and cover and cook for about 3 mins till every thing gets heated through.
Check whether salt is required.
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