Carrot Methi Stir Fry | Easy Side Dishes

Thankfully the Friday is here and so is the long weekend. Yay! 😀 I am going to post a very simple recipe today – an easy side dish for rice or roti that gets done in a jiffy! Usually carrot stir fry can be done in a number of ways. In an attempt to incorporate more green leafy vegetables in our diet, I have included Methi/Vendhaya Keerai/Menthi Kura/Fenugreek Leaves along with grated carrot to make a very tasty side dish. This goes really well with rice but can be had as an accompaniment to roti/flat breads as well. Fenugreek leaves/Methi are filled with nutrients and is one of the best foods for diabetic people as well. Making a colorful combination with bright orange with specks of green, it can attract the kids too 🙂

To make Carrot Methi Stir Fry

Servings: 2
Time: 15-20 mins
Difficulty: Easy
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What I used –

Grated Carrot, 1.5 cups
Finely Chopped Methi/Fenugreek Leaves, ½ cup
Oil, 1 tsp
Mustard Seeds, ½ tsp
Cumin Seeds, ½ tsp
Urad Dal, ½ tsp
Dried Red Chilly, 1 (cut into small pieces)
Turmeric Powder, ¼ tsp
Salt, as required

How I made –

1. In a pan, heat oil. Add mustard seeds, cumin seeds, urad dal and dried red chillies. As they splutter, add finely chopped methi leaves/Fenugreek leaves. Add turmeric powder. Mix well.2. When the fenugreek leaves have wilted, add grated carrot. Add the required salt. Mix well and stir fry for 4-5 mins. When the carrots slightly change color, switch off the flame.

3. Serve hot with rice/roti.

Note –

I grated the carrots neither too fine nor thick. Its upto your preferences.
The heat for this dish comes from red chillies. Optionally, green chillies can be added as well.
A pinch of asafoetida can be added to the tempering.