CIMG2674

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

CIMG2659CIMG2667

 

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.

 

Categories: side dish - dry, veg

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