Gajar-Methi ki sabzi (Carrot-Fenugreek leaf vegetable)

Gajar - Methi ki sabzi 

Come winters and in Indian subcontinent market is flodded with Red juicy carrots(Gajar) and fresh green methi (fenugreek leafs). In most of the places methi is ssold in bunches, but many places we get pickied leafs of methi by weight. What ever the way we get it, the green and red color of methi and carrot compliment each other exactly in the same way as the sweet taste of carrot and slightly bitterish taste of methi compliment erach other.
Gajar-Methi ki sabzi is an Indian vegetarian savory packed with micronutrients and dietary fibers. It is normally paired with Roti /parantha. I love to have with dal-chawal (boiled rice and pulses).
Diabetic people who cannot consume potatoes, this vegetable preparation is excellent substitute to aloo-Methi.
Preparation Time: 10-15 minutes
Cooking Time: 10 minutes
Serving: 4 large servings

Nutritional Value: (Approx. values) for vegetable made from 200g methi leafs and 100 g carrots.
170 Cal
28g Carbs
10g Protien
15g Dietary Fibers
140mg Sodium
12g Sugars
10g Fats
200mg Calcium+
5mg Iron+
1070mg Potassium+
12066IU Vitamin A+
110mg Vitamin C+

Ingredients Required For making Methi-Gajar Ki Sabzi:

• 200 gm Cleaned Fresh Methi Leafs (Approx. 1 thick bunch)
• 100 gm Carrots (Preferably red carrots not orange one)
• 10 ml. Cooking oil (I use Mustard oil)
• 1 Teaspoon Cumin seeds
• 1 Whole red chili
• 1Pinch Hing(Aesafotida)
• Salt To Taste

Direction For Making Gajar-Methi Ki sabzi:

• Wash the clesaned methi leafs in flowing water. Transfer the washed methi leafs in a sieve and allow all water to strain from it.
• Wash and cut the carrots to small pieces.

Chopped Carrot 

• Chop washed methi leaves finely.

Chopped Methi 

• In a thick bottom wok take oil and heat on high flame (do not heat it to smoking state). To the hot oil 
• Add 
• Cumin seeds
• Red chili
• Hing 
• When thr seeds have spluttered and red chili color changes wonderful oroma of tempering will come. Add carrot and bring hr heat to medium and cook till carrotspieces loose there shape and color changes. (Carrot pieces will shrink.)

Carrots added to the tempered oil 

Carrots cooked

• Add chopped methi leafs. Mix Nicely and cook on high flame for 1 minute.

Methi added to cooked carrots

• Add salt and mix.
• Cover and cook on low heat with intermittent stirring for 3-4 minutes. Methi leafs will wilt and will look a bit more darker. This is the state at which the heat should be switteched off. Cover and allow the vegetable to cook in the steam and residual heat.

After 3minutes of cooking 

• Removed ther cooked vegetable in a bowl and serve hot with Roti/Parantha, or Dal-Chawal.

Gajar-Methi ki sabzi 

Tips:

• Allow all water to drain from washed methi leafs. Else excess water in methi will ask for longer cooking and this changes the color and taste of vegetable which is not desired.
• Cut bcarrot to smaller pieces. Thick pieces of carrot give wrong texture to vegetable.
• Add methi only when gajar is almost done. Because methi i9s cooked for short time to retain its color, texture and taste.
• Overcooking of methi will cchange its atste to unsavory bitterish taste.

Suggested Variations: None.