A simply spiced carrots, peas and fresh fenugreek leaves dish with warm tones of ginger & cumin which can be served as a side or a warm winter salad.Â
Ingredients (Serves 2-3)
- 4-5 medium-sized carrots (I used a bunch which had 6-7 small, slender carrots)
- 3/4 cup fresh or frozen peas
- 1 cup packed freshÂ methiÂ leaves,Â picked
- 2Â tbsp mustard oil (or olive oil)
- 1/4 tspÂ methi dana(fenugreek seeds)
- 1 tsp cumin seeds
- 1/4 tspÂ hingÂ (asafoetida powder)
- 2 fat garlic cloves, finely chopped
- 1 Â small roma tomato, finely chopped (yield about 2.5 tbsp)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder (or paprika, adjust to tolerance)
- 1/2″ fresh ginger shoot, finely chopped
- salt to taste
- 1/4 tspÂ garam masalaÂ (optional)
- 1/4 tspÂ amchoorÂ (dry mango powder to taste, or use fresh lemon juice to taste at the end)
- Use any bitter robust green like kale (blanched) or radish & turnip greens in place of fenugreek.
- We like this dish more on the sweet bitter side than with tang. Even though tomatoes &Â amchoorÂ balance the sweet, depending on how acidic your tomato is, just adjust the amount of lemon orÂ amchoor. You may or might not need it at all too.Â
Wash and peel the carrots. Pat them dry and dice them if you have the thicker ones, I cut them up into small rounds since mine were slender. Wash theÂ methiÂ leaves under running stream of water and completely dry them before chopping. If you are using fresh pea, shell the pods, if using frozen, thaw them.
In aÂ karahiÂ or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil withÂ methi danaÂ and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic andÂ hing. Wait till the garlicÂ changes color to light brown,about 8-10 seconds.Be sure that the garlic does not burn. You can even put off the stove for few minutes if you feel that the oil is already hot enough.Then add the tomatoes & turmeric.Saute for aÂ minute or so on medium till the tomato begins to soften. Add the carrots (and potatoes/sweet potatoes if using) and cover. Let cook for 5-7 minutes on medium low heat till the carrots become tender(or about 80% cooked).Add a little splash of water if you feel that the carrots need moisture for cooking.
Open the lidÂ add the red chill powder along with peas, ginger and choppedÂ methi. Add salt to taste. Stir to combine everything together. Cover again and let cook for another 3-4 minutes till theÂ methiÂ leaves wilt down and peas are tender. I let the vegetables have a bite so I do not cook them for too long.Adjust the time of cooking accordingly.
For the last 1-2 minutes of cooking, bump up the heat to high, addÂ amchoor,Â garam masalaÂ and saute the vegetables for a minute or so.We call this process “bhuno” (saute on high heat) This makes the stir fry glisten and adds a depth of flavor.