In India fenugreek/methi leaves are eaten as vegetable, they have strong aroma and bitter taste. They are rich in Vitamins such as thiamin, folic acid, riboflavin, niacin, Vitamins A, B6, C , and K . They are a store house of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese and magnesium. It aids in digestion and controls cholesterol.
Usually I prepare methi leaves which goes best with potatoes, but in this recipe I have added carrots and prepared in a very simple way. I have grown Methi leaves at home.
INGREDIENTS
Carrot 3
Potato 1
Onion 1
Methi/Fenugreek leaves 1-2 bunch
Lemon juice 1 tbsp
Turmeric powder 1/2 tsp
Olive/refined oil 2 tsp
Salt to taste
METHOD
Home grown methi leaves. Cut the roots and nicely wash them.
Drain water, keep it aside.
Cut carrot, onion, potato in small pieces.
In a deep frying pan/kadai heat oil and add onion and saute till it becomes translucent. Add turmeric powder and saute for a second.
Add the carrots, potato and stir nicely, sprinkle some water and cover and cook on low flame for 5-7 minutes or till done.
Add the methi leaves and stir nicely and cover and cook for 2-3 minutes. Add salt mix nicely and turn off the heat.
Add lemon juice and mix well.
Serve as side dish.