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    Home » Curry Recipes

    Last Updated: July 17, 2020 | First Published on: December 10, 2012 by Hari Chandana Ponnaluri

    Methi Carrot Sabzi ~ Carrot and Fenugreek Leaves Stir Fry Recipe

    55 shares
    Carrot and Methi Leaves Curry Recipe:
    Preparation & Cooking Time : 20 mins
    Serves : 4 persons

    Ingredients :

    Grated Carrots : 2 cups
    Methi Leaves : 2 cups
    Onion : 1 big sized
    Green Chillies : 2 – 3, finely chopped
    Mustard Seeds: ½ tsp
    Chanda Dal : ½ tsp
    Urad Dal: ½ tsp
    Turmeric Powder: ¼ tsp
    Salt to taste
    Oil : 2 tsp

    Method:

    1. Peel
    and chop the onion into small pieces and set aside.

    2. Heat oil in a pan
    for seasoning. Add the mustard seeds, chana dal and urad dal and let
    them splutter.

    Methi Carrot Sabji with Jowar Roti

    3. Now add the chopped onion and finely chopped green
    chilies to it and fry for a couple of minutes.

    4. Then add the grated
    carrot, fenugreek leaves, salt and turmeric powder and combine well.

    5. Cover with lid and cook on a low flame until soft. Stir occasionally.
    Switch off the flame swerve with rice or roti.

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    55 shares

    Reader Interactions

    Comments

    1. Leena says

      December 17, 2012 at 5:27 am

      Nice combo..yummm

      Reply
    2. Jiboombaa says

      December 20, 2012 at 8:51 pm

      Healthy and delicious curry!

      Reply
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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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