To accompany our blog on fenugreek seed home remedies, here's a recipe for fenugreek greens with carrots. This is a great winter sabji, especially good for nursing mothers or people wanting to prevent age-related eye diseases. The sweetness of the carrots balances the bitterness of fenugreek greens for a delicious taste.
You can tailor the spiciness to your needs, using mild red chili power for a mild dish or cayenne for one with a kick. Fenugreek greens are available from Indian grocery stores; if fresh is not available, you can use frozen, as we did!
This is a dry sabji, so use as little water as possible to sauté. Just add a tablespoon or so of water as needed to prevent sticking.
Serve with cleansing kitcheri for a super-healthy meal.
Carrot and Fenugreek Sabji
2 lb. carrots
1 bunch methi /fenugreek leaves
1 tsp. cumin seeds
1 pinch hing
2 tsp. coriander powder
½ tsp. mild red chili powder or cayenne pepper
½ tsp. turmeric powder
1 tsp. amchur or lemon juice
1 Tbsp. ghee
Salt to taste
Wash and chop carrots. Wash the fenugreek greens. Separate the leaves from the stems. Finely chop the leaves, save the stems for vegetable broth.
On medium high heat add 1 tablespoon ghee in a wok, add cumin seeds and asafetida and fry them for 2 to 3 minutes or until cumin seeds become dark brown.
Add coriander powder, red chili and turmeric powder, mix well and fry
for few seconds.
Now add the carrots, fenugreek greens and salt and stir well. Cover and cook on medium heat, for about 20-25 minutes, adding a tablespoon or so of water if needed to prevent sticking. Stir from time to time.
Once the carrots are tender and any extra water has evaporated, add the amchur or lemon juice and mix well. Serve hot.
Source: Adapted from http://www.northindiancooking.com/gajar-methi-ki-sabzi-carrots-with-fenugreek-leaves.html A great blog on North Indian Cuisine.