Thursday, March 31, 2011

Carrots with Fenugreek Leaves

This is a recipe from a cookbook I use almost like a bible, Pure and Simple by Vidhu Mittal. I simply love this book! Definitely add this to your cookbook collection. She has interesting and simple vegetarian dishes even for the novice cook. All the steps are clearly listed and complicated steps are explained in lovely pictures.


Carrots with Fenugreek Leaves

(adapted from here)

1 pound Baby Carrots, or Carrots cut into strips, peeled
2 cups Fenugreek Leaves, chopped, washed and dried
1/2 tbsp Vegetable Oil
a pinch of Asafoetida
1/2 tsp Cumin Seeds
Salt, to taste
1/4 tsp Sugar
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder

Heat the oil in a pan and add the asafoetida, cumin and carrots. Saute for about a minute. Add 1/2 cup water, salt and sugar. Cover the pan and let cook on low heat until carrots are tender.

Add chilli powder and coriander powder and cook for a minute. Add the fenugreek leaves and toss with carrots on high heat until wilted, about a minute.

3 comments:

Priya Sreeram said...

nice combo-looks good !

Priya said...

Simply delicious and healthy stir fry..

swapnil said...

Dear Ms. Arundhanthi:

Dear Ms.Shreya:

Our firm, The SCS Group, promotes Washington Apples in India. We do not sell or import these apples. Our mandate is to provide consumers with health and nutrition information of these apples.

We will be organising a cooking demo with Washington Apples by Chef Vicky Ratnani for the food bloggers and journalists in Chennai in second week of april. We have hosted similar event in past with food bloggers in Bangalore for USA Pears.

Please let us know if you would be interesting in attending the event and also sharing the list of other food bloggers in Chennai.

Best regards,
Ms. Swapnil Gupta
The SCS Group, Gurgaon
sgupta@scs-group.com
Ph: 0124-4344500