This season we were lucky to get a lot of fresh vegetables from our garden. Especially greens have been one of our favourites in planting as well as eating. There are many local varieties of greens here, but one of our all time favourites is methi. Carrots too came out very well! So here's a methi-carrot dish popular in our home which we prepared throughout the winter of 2014-15 - a time we will always remember for the bounties we enjoyed from our kitchen garden! Since BM also happened at the same time, I decided, why waste this opportunity! Here goes!Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#
Ingredients:
1. Methi leaves : 2 cups (cleaned and chopped)
2. Carrot : 1 cup (chopped)
3. Onion : 1 large (chopped)
4. Tomatoes : 2 (finely chopped)
5. Green chillies : 2 (slit)
6. Coriander powder : 1/2 teaspoon
7. Jeera powder : 1/4 teaspoon
8. Haldi powder (turmeric) : 1/4 teaspoon
9. Red chilli powder : 1/2 teaspoon
10. Salt : To taste
11.Jeera : 1/4 teaspoon
12. Garam masala : 1/2 teaspoon
13. Amchoor powder : 1/2 teaspoon
14. Oil : 2 teaspoon
Method:
1. Clean and chop the methi leaves. Scrape, wash and chop the carrots .
2. Peel and chop the onions. Wash and chop the tomatoes.
3. Heat oil in a kadai, add jeera.When jeera changes the colour add the onion and the green chillies.Saute them till onion turns pink and soft.
4. Add chopped tomatoes,salt and haldi. Cook till the tomatoes are mushy,add coriander powder,jeera powder and chilli powder.
5. Cook for a while then add carrots. Cook till carrots are half-done.
6. Now add the methi leaves, mix it nicely cover and let it cook. Keep stirring once in a while.
7. Once the vegetables are cooked add amchoor and garam masala,mix well .
8. Remove from the heat and serve hot with Rumali parantha or Roti.
Ingredients:
1. Methi leaves : 2 cups (cleaned and chopped)
2. Carrot : 1 cup (chopped)
3. Onion : 1 large (chopped)
4. Tomatoes : 2 (finely chopped)
5. Green chillies : 2 (slit)
6. Coriander powder : 1/2 teaspoon
7. Jeera powder : 1/4 teaspoon
8. Haldi powder (turmeric) : 1/4 teaspoon
9. Red chilli powder : 1/2 teaspoon
10. Salt : To taste
11.Jeera : 1/4 teaspoon
12. Garam masala : 1/2 teaspoon
13. Amchoor powder : 1/2 teaspoon
14. Oil : 2 teaspoon
Method:
1. Clean and chop the methi leaves. Scrape, wash and chop the carrots .
2. Peel and chop the onions. Wash and chop the tomatoes.
3. Heat oil in a kadai, add jeera.When jeera changes the colour add the onion and the green chillies.Saute them till onion turns pink and soft.
4. Add chopped tomatoes,salt and haldi. Cook till the tomatoes are mushy,add coriander powder,jeera powder and chilli powder.
5. Cook for a while then add carrots. Cook till carrots are half-done.
6. Now add the methi leaves, mix it nicely cover and let it cook. Keep stirring once in a while.
7. Once the vegetables are cooked add amchoor and garam masala,mix well .
8. Remove from the heat and serve hot with Rumali parantha or Roti.
10 comments:
Healthy stir fry....
amazing combo with carrots
Nice curry.Must taste great too...
Lucky to have such home grown vegetables included.v...very healthy!
Vegetables from the kitchen garden make everything taste so much better.
I am sure the home grown veggies taste far better!!
Vegetable garden produces tastes so much better! Lovely dish :)
Wat a healthy fry, that too with home grown veggies, just wowing here.
That is one healthy and flavorful stir fry.
I like this combination of methi & carrots. So yummy!!
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