CARROTS AND DRY FENUGREEK SIDE DISH AND A POST ON A SPICE/HERB -FENUGREEK (METHI)

CARROTS AND DRY FENUGREEK SIDE DISH AND A POST ON A SPICE/HERB -FENUGREEK (METHI)

GAJAR AUR KASOORI METHI SUBZI

EDITED: This post was featured as one of the best recipes on 29th March 2016 at the round-up of Cook Blog share

Fenugreek is a very important herb and a spice, which is used a lot in Indian cuisine. All four forms of this herb - seeds, seed powder, dry leaves and green leaves, are used in different recipes. This is a versatile herb, and its numerable uses are there in Indian cuisine because its enormous health benefits were recognized long ago in Ayurveda. Check this website-15-health-benefits-of-methi.

Green methi leaves are cooked with many vegetables as a side dish, and with many lentil curries, it is also added in different types of roties (Indian flat bread). The seeds and their dry powder are also used in many curries and dry side dishes. Dry green leaves which are called kasoori methi in Hindi is also used, in many savoury snacks, and tandoori and rich curries to give awesome taste and aroma.

This herb has a lot of medicinal values. As I have already mentioned in another post, fenugreek leaves and seeds are considered a very good home remedy for many health issues. Traditionally in our homes, we make fenugreek fudge or laddoos (balls) for pregnant women and give them in the ninth month to induce labour. They also help to reduce menstrual pain, pain in legs and waist after delivery and for milk production in lactating women.

According to this website- breast feeding online, fenugreek seeds have been used for milk production since biblical times. Fenugreek capsules are also available at many health shops and at pharmacies, which many women buy and use during lactation time.

In Ayurveda (traditional Indian healing system with natural things), it is considered as the most beneficial medicinal herb, and there are endless health benefits of eating this herb. It is particularly good for diabetic patients as well, check here -Ayurvedic talk.

Whenever I find fresh green methi leaves available in Indian grocery shop, I always buy and use them in different dishes and make sure everybody in the family is eating and getting the benefit of its nutrients.

India is the largest producer of this herb. In my long stay in Africa, I was always growing this herb in my kitchen garden and was using it straight from the garden. Their seeds can germinate in seven days, if the area is hot and humid, it can grow very fast. Fresh green leaves can be stored easily in the freezer, which can last for months. Green leaves can also be dried in the sun and can be used as a herb for a very long period of time.

In Indian cuisine many herbs and spices are used, some of them for daily consumption, fenugreek is one of them. We keep some spices in a spice box for our essential daily use. As you know my blog's name is also “Herbs, spices and Tradition”. When I started this blog, my son-in-law, who is also a professional photographer, took a lot of pictures of spices. He took my spice box photo which, till today, I am using as the profile picture on my blog's Facebook page. You can see fenugreek as the small yellow seeds on the front left side of this box. This is my son-in-law's webpage.

Coming to the recipe, this is a very simple recipe, which can be made with both green methi leaves and dried methi as a herb. I made this one with dried methi leaves, which imparts a very nice aroma and taste in this dish. If the same dish is cooked with green methi leaves, the taste and flavor are the same, and the dish looks more greener because of the green colour of the leaves.



RECIPE
INGREDIENTS

• 400 grams carrots, peeled, washed and sliced into small pieces.
  
• 3 tbs dry fenugreek leaves/kasoori methi.
  
• Salt and pepper to taste.
  
• 1/4 tsp turmeric powder
  
• 1/2 tsp coriander powder
  
• 1/2 tsp mango powder (optional)
  
• 1/2 tsp cumin seeds
  
• 2 tbs oil
  

METHOD

• Heat oil in a fry pan, when hot add cumin seeds.
  
• When seeds will change colour add carrots, methi and all spices except mango powder.
  
• Mix well and cover the lid, leave it on medium heat for 8-10 minutes till carrots are cooked well.
  
• If you see some extra water when carrots are done, open the lid and let it evaporate for 5-7 more minutes.
  
• When carrots are done, add mango powder.
  

This can be served as a side dish with roti, dinner bun or naan. It goes well with any raita or any lentil curry.

I am sharing this recipe as my blog post entry for Hearth and soul blog hop, and with Cook blog share, with Full plate Thursday, and Yum yum link party,, with welcome Home Wednesday party, and with My two fav things on Thursday,, with Funtastic Friday, and with Real Food Friday, and with and with Fiesta Friday, with Food year link up for March 2016, with Sunday fitness and food party and with what'd you do this weekend, and Meatless Monday,, and with happy healthy and green blog hop, and  Tasty Tuesday, with way wow link, and with Welcome home Wednesday  and with sweet Inspiration link party