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.