As a busy working mother, my cooking attempts are directed towards recipes that uses minimum time and effort and yet the end product is nutritious, healthy and fits in likes of all. Carrots are no exceptions. These vitamin A and beta carotene rich roots are self sufficiently flavored that means adding too many spices will mask its original flavor. For the following recipe, I have used ginger and cumin as the main ingredients and that is all is needed for that extra sharp gingery kick. Hope you enjoy it as much as my family does!
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Ingredients:
1 bunch of fresh carrots with greens
1 inch ginger finely chopped or grated
Oil for tempering
1 tsp cumin seeds
1 tsp fenugreek seeds (optional)
1 finely chopped fresh green chilly
1 tsp turmeric
Salt to taste
Recipe:
1. Wash the greens and carrots thoroughly in water. Chop the carrots, ginger and leaves.
2. To preheated oil add fenugreek seeds(optional) and cumin seeds. Let them splutter. (Tip: I usually cook the recipe without adding fenugreek seeds. Without the fenugreek seeds it comes out much better. So if you are not a fenugreek seed fan or do not have it at home, it is not such a big miss afterall! Its actually better! )
3. Add green chilly (optional), turmeric, asafoetida and salt.
4. Add carrot greens and carrots, stir well. Cook covered on simmer for about 7-8 minutes. Add 1/4 water if needed. Stir intermittently.
5. Enjoy the sweet, salty, gingery, soft carrots as a side or with roti. Simple and delicious!
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