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…

INGREDIENTS:

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

STEPS TO FOLLOW:

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!