Gajar-Methi StirFry

And winter is here… I just started feeling summer and it’s gone so quickly! Climate is getting colder… I love summers yet I love what winter brings with it :) Refreshing my memory… and recalled all those vegetables of the season! How my mum used to bring lots n lots of red carrots, which I can’t find anywhere around :( My uncle is a geologist so he used to visit different villages and small towns for his work… He’ll get a basket full of green peas and pigeon peas from there whenever possible! Those greeny leaves… spinach, fenugreek, radish leaves!!! Uhhhhh… ‘M lost <3

I’m not sure if I’ll get all these choices in the market here :P But yes, I definitely can get a few of my favorite things i.e. carrots, beetroots, leafy greens and much more! I got a bunch of fenugreek leaves from my backyard recetly… Ohh yes, got another batch just 2 days back only and 3rd one is growing yet. Wondered what to make out of those super-tender, fresh and aromatic fenugreek leaves… I made the simplest stir-fry with carrots! Sweetness with mild bitterness… What a combo!!! ;) Without bugging you much, I would let you read this quick n easy recipe…



1 cup Fenugreek Leaves (mine were baby ones, so kept it whole)
1 Carrot, diced
1 tbsp Lemon Juice
1/2 tsp Turmeric Powder
1/4 tsp Mustard Seeds
2 tsp Oil
A pinch of Asafoetida (hing)
Salt, to taste



  1. Heat oil and add mustard seeds into it.
  2. Once it stops spluttering, add hing and carrots in it. Mix well.
  3. Let it cook for a while and then add fenugreek leaves along with spices and lemon juice.
  4. Toss it quickly and cook it uncovered for a min or 2.
  5. Serve hot with phulka or as a side with rice!