October 28, 2013

Carrot - Fenugreek leaves Curry (Carrot Methi Kura)

Carrots - 250 gm
Fenugreek leaves - 1 cup
Green chillies - 4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garlic paste- 1 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp


  • Peel and cut carrot into small pieces. Wash and chop fenugreek leaves.
  • Heat oil in a kadai, add mustard, cumin and curry leaves. Fry till mustard crackles.
  • Add garlic paste and chopped chillies. Saute for a while.
  • Add carrot pieces and cook in low flame till half done.
  • Add fenugreek leaves, salt, turmeric and chilli powder. Mix well and close the lid.
  • Cook in low flame till carrots are tender and the curry is little dry.
  • Serve with rice or roti.

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