Winter is the best time for vegetables and fruits. Even if we find all vegetables throughout the year in the markets, the vegetables specific for a particular season taste best only during that season, while providing the maximum nutrition too.
Methi or fenugreek leaves are most flavoursome if eaten during winter. Likewise, carrots, especially the long, red variety, are available only during winter. Both these combined with the perennial favourite potatoes, make a lip-smacking sabzi. What is more, the colours of the vegetables are similar to our national flag!
This is one easy sabzi to make.
Methi (Fenugreek) leaves chopped – 2 cups
Aloo (Potato) – 2 medium
Gajar (Carrots) – 2 medium
Green chillies – 2
Jeera (cumin) – ¼ tsp
Hing (asafetida) – 1 pinch
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Dhania (coriander) powder -1tbsp
Amchur powder – ½ tsp
Oil – 1tbsp
- Clean and wash methi leaves and leave in a strainer to drain out the water. Chop finely.
- Wash potatoes and carrots, peel and cut into 1” cubes.
- Slit green chillies.
- Heat oil in kadhai, add jeera. When it crackles, add hing and green chillies. Saute it for a few seconds. Now add potatoes, methi leaves and carrots. Add turmeric powder and salt and mix it well.
- Cover and cook the vegetables on a low flame, stirring the vegetables in between, till they are cooked.
- Once the vegetables are done add red chilli powder, dhania powder and amchur powder. Mix well to coat the vegetables and cook for one or two minutes more.
7. Remove into a serving dish and serve with phulkas, parathas or with rice and dal.