Carrots and Fenugreek Leaves Bhaji/Sabji
Gajar-Methi ki Sookhi Sabji
Mamta Gupta
This is a simple and favourite dish of our family. My mother used to make it often, specially with Plain Paratha s.
Serves 6
Ingredients
250 gm. carrots, cleaned and thickly sliced
One large bunch or 250 gm. fresh methi (fenugreek) leaves. The amount is approximate.*
1 green chilli
1 tbsp. cooking oil
1/2 teaspoon cumin (jeera) seeds
A pinch of asafoetida (hing)powder
1/4 teaspoon turmeric (huldi)powder
1/2 teaspoon coriander (dhania)powder
Salt to taste
1/4 teaspoon mango powder (amchoor) or juice of 1/2 a lemon
1/4 tsp. Garam Masala powder
*You can use dry or Kasoori methi, 2-3 tbsp. dry methi leaves, washed in cold water and soaked in 1/2 cup of water, while you prepare/measure everything else.
Instructions
Top and tail and peel/scrub carrots and thickly slice.
Pick the fenugreek leaves off the fibrous stems. wash thoroughly at least twice by soaking them in a washing bowl, drain.
Chop leaves coarsely (this releases the flavour).
Thinly slice chillies
Heat the oil in a wok or karahi.
Add cumin seeds and a pinch of asafoetida powder allow seeds to splutter but do not burn.
Add the prepared vegetables and stir.
Add the turmeric, coriander powder and salt and stir well.
Cook covered on a low fire, stirring from time to time.
When carrots are tender and water is absorbed, add the Garam masala and mango powder or squeeze 1/2 a lemon. Mix thoroughly.
Serve hot with Chapatti and dal of choice.
Notes
If amchoor is not available, use 1 tsp. mashed mango pickle in oil.
If cooked on medium heat, no additional water is required. The vegetables cook in their own water. However, if they look too dry while cooking and are at risk of 'catching', turn heat lower and sprinkle 1 tbs. water at a time, as per need.