CARROT AND FENUGREEK CURRY

When we see carrot first thing we get in mind is to use it to make halwa--a sweet dish. And also feel like using it for salad or kosambari. It is also used as one of accompaniment while making fried rice or korma.We rarely use to make curry with it--though it tastes good and good for health, often it is disliked by children and even elders.Any vegetable when it is combined and done with other vegetable its taste differs and for that onion and potato go very well with all vegetables. I learnt this recipe from my friend when i was in UAE. It is simple

to make, with less effort,but tastes great and goes very well with rice and roti. An extra ingredient goes long way when used in a different way.Methi seeds in this recipe give taste and the seeds by itself taste yummy taking the sourness from tomatoes.I am sure everyone will like this.

INGREDIENTS

CARROT 500 GMS
ONION 1
TOMATOES 2
GREEN CHILLIES 3
METHI SEEDS 2TSP
OIL 3 TSP
HALDI 1/4 TSP
SALT

FOR TEMPERING:
MUSTARD 1/2 TSP
UDITH DAL 1/2 TSP
RED CHILLIES 2
CURRY LEAVES

METHOD
DICE CARROTS, CHOP ONION INTO FINE PIECES, CUT TOMATOES , SLIT GREEN
CHILLIES AND KEEP. SOAK MEETHI SEEDS IN 1/4 CUP OF WATER BEFORE HALF AN HOUR. HEAT OIL ADD MUSTARD THEN ADD UDITH DAL, RED CHILLIES CURRY LEAVES AND FRY. ADD GREEN CHILLIES, ONION AND SAUTE.
THEN ADD CARROTS, SOAKED METHI SEEDS, HALDI AND ADD LITTLE WATER
TO ALLOW THE CARROTS TO COOK. COVER AND COOK ON MEDIUM FLAME STIRING
IN BETWEEN. WHEN 3/4 DONE ADD SALT AND MIX. COOK TILL WATER IS OBSERVED
AND CARROTS ARE FULLY COOKED.