Monday, 17 June 2013

Methi Gajjar (Carrot)

This is part of the food I prepared for someone who is a vegetarian and doesn't use onion and garlic in their cooking. This dish is similar to the methi aloo to make but tastes different. I picked gajjar as this was what I had bought in abundance from the local market. Lots of my friends have thought that it tastes of prawns (I don't think so!), so for my vegetarian friends this may be as near a taste as you will get of prawns!

  • ½ Kg Carrots
  • Pinch of Hing (Asafoetida)
  • 1 Dried Red Chilli
  • 1 ¼ tsf Salt
  • ¼ tsf Chilli powder
  • ½ tsf Haldi (Turmeric)
  • 1 Bunch of Fresh Methi (Fenugreek)
  • 3 tbsf Oil
  1. Pick the leaves off the methi (if you are lazy like me soak the dry methi, approx 1 cup full) and wash off any dust. 
  2. Peel and cut the carrots in to small pieces, perhaps the size of king prawns (if you want to tease people that it is really a prawn dish .
  3. In a wok heat the oil over medium heat.
  4. When the oil is hot put the hing which will start to sizzle straight away.
  5. Break the dried chilli into 2-3 pieces and add it to the oil, wait till the chilli has browned.
  6. Add haldi and chilli powder and cook it for 2-3 minutes.
  7. Add the carrots and slightly fry these may be for 5 minutes.
  8. Add the washed methi leaves, mix well.
  9. Add the salt. Lower the lid and cook till the carrots are soft. You may need to stir a few times ensuring the carrots don’t catch at the bottom.

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