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     Title: Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry)
Categories: Indian
     Yield: 2 Servings

     4 md Carrots; up to 5
   3/4 c  Fresh or frozen peas
     1 c  Fresh methi leaves; picked;
          - packed
     2 tb Mustard oil or olive oil
   1/4 ts Methi dana (fenugreek
          - seeds)
     1 ts Cumin seeds
   1/4 ts Hing (asafoetida powder)
     2 cl Garlic finely chopped
     1 sm Roma tomato (2-1/2 tb);
          - finely chopped
   1/4 ts Turmeric powder
   1/2 ts Red chilli powder or
          - paprika; adjust to
          - tolerance
     1    Fresh ginger shoot (1/2");
          - finely chopped
          Salt; to taste
   1/4 ts Garam masala (optional)
   1/4 ts Amchoor (dry mango powder);
          - to taste -OR-
          Fresh lemon juice; to taste,
          - added at the end

 A simply spiced carrots, peas and fresh fenugreek leaves dish with
 warm tones of ginger & cumin which can be served as a side or a warm
 winter salad.

 Use any bitter robust green like kale (blanched) or radish & turnip
 greens in place of fenugreek.

 We like this dish more on the sweet bitter side than with tang.

 Even though tomatoes & amchoor balance the sweet, depending on how
 acidic your tomato is, just adjust the amount of lemon or amchoor.

 You may or might not need it at all too.

 Wash and peel the carrots. Pat them dry and dice them if you have the
 thicker ones, I cut them up into small rounds since mine were
 slender. Wash the methi leaves under running stream of water and
 completely dry them before chopping. If you are using fresh pea,
 shell the pods, if using frozen, thaw them.

 In a karahi or heavy skillet, heat up the mustard oil on medium until
 the raw smell goes away. Once hot, temper the oil with methi dana and
 cumin seeds. Wait until they crackle. Turn the heat to low and
 immediately add the chopped garlic and hing. Wait until the garlic
 changes color to light brown, about 8 to 10 seconds. Be sure that the
 garlic does not burn. You can even put off the stove for few minutes
 if you feel that the oil is already hot enough. Then add the tomatoes
 & turmeric. Saute for a minute or so on medium until the tomato
 begins to soften. Add the carrots (and potatoes/sweet potatoes if
 using) and cover. Let cook for 5 to 7 minutes on medium low heat
 until the carrots become tender, or about 80% cooked. Add a little
 splash of water if you feel that the carrots need moisture for
 cooking.

 Open the lid add the red chill powder along with peas, ginger, and
 chopped methi. Add salt to taste. Stir to combine everything
 together. Cover again and let cook for another 3 to 4 minutes until
 the methi leaves wilt down and peas are tender. I let the vegetables
 have a bite so I do not cook them for too long. Adjust the time of
 cooking accordingly.

 For the last 1 to 2 minutes of cooking, bump up the heat to high, add
 amchoor, garam masala, and saute the vegetables for a minute or so.
 We call this process "bhuno" (saute on high heat). This makes the
 stirfry glisten and adds a depth of flavor.

 Serve warm.

 Recipe by sanjuro

 Recipe FROM:
 <gopher://sdf.org/0/users/sanjuro/indian-food/gajar-methi-matar.txt>

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