Gajar Mutter, Carrot Peas Stiry fry: Indian Side Dish

Think positive, he said. When I sulk over pity issues, there is always a voice telling me to think positive and be positive. The thing is I love fresh fruits and vegetables, the seasonal produced  ones and when I have to eat orange carrots and frozen peas it kind of freaks me out. I have grown up eating and enjoying red juicy carrots or pealing bright green peas and after 3 years I miss these seasonal veggies. Last weekend I almost (well almost) cried for red carrots and fresh peas, because everyone in India enjoyed them throughout the winter while I don’t even get to see them in the market.

Think positive, a voice whispered. While people in India can eat carrots or peas only in winters, I must be thankful to be able to consume it for the whole year. Toh kya hua if I get orange carrots or frozen peas, I atleast get them :-) Lesson learnt, be grateful and appreciative.  With a broad smile on my face I decided to make very simple and yet very popular Gajar Mutter, Carrot Peas Stiry fry.

Nothing beats simple cooking, there you find immense satisfaction. Simple in terms of methods but high in flavours. Sweet carrots and peas are cooked with basic Indian spices on low heat-the result a definite everyday kind of meal. Serve this along with tadka daal, rice and roti.

Ingredients:

2 large carrots/gajar, pealed and chopped

1/2 cup peas/mutter

1 tablespoon oil

1/2 teaspoon cumin seeds/jeera

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric/haldi

1 teaspoon coriander powder/dhaniya

Salt to taste

1/4 teaspoon dry mango powder

1 tablespoon coriander leaves

Method:

Heat oil in a pan. When oil gets hot add cumin seeds.

Add chopped carrots and peas. Turn the heat to low.

Add salt and turmeric. Mix. Cook covered for 10 minutes.

When carrots and peas are half cooked, add coriander powder and red chilli powder. Cover and cook again till carrots and peas turn soft.

Finally mix in dry mango powder and chopped coriander leaves. Serve hot.

Notes:

I used frozen peas, feel free to use fresh peas.

Boil peas first to shorten the length/time of cooking.

You can substitute lemon juice instead of dry mango powder.

Serving suggestion:

Serve with methi theplas, moong dal parathas or plain roti.

Great as tiffin/lunch box snack. Roll up in parthas.

Can be used a stuffing for sandwiches.

For a simple thali menu, serve with lehsuni daal and roti.

Carrot Peas Fenugreek/ Gajar Matar Methi Subzi

Gajar Methi Matar is my kitchen experiment; I made it when I had nothing else in my fridge but only carrots, fenugreek and peas. Methi/ Fenugreek bring very nice aroma and taste to this dish. Carrots and frozen peas are easily available throughout the year, so I make this dish very often.

Ingredients:

• 2 carrots washed, peeled & cut into small pieces
• One large bowl peas
• 2 tbsp oil
• 1 tsp jeera (cumin seeds)
• 1 pinch of hing (asafoetida)
• ½  tsp haldi (turmeric powder)
• ½ cup chopped methi (fenugreek)
• 1 tsp red chili powder
• 2 tsp dhaniya powder (coriander powder)
• ¼ cup water
• ½  tsp garam masala powder
• ½ tsp dry mango powder (amchur/khattai)
• Salt

Method:

1. Heat oil in the pan, add cumin and asafoetida and allow cumin to crackle.
2. Then add in it chopped carrot, peas, fenugreek, salt and turmeric. Mix well and cover it with the lid
3. When carrots are half done mix in it coriander powder, red chilli powder and water. Stir well.
4. When carrots are soft add dry mango powder and mix. Its ready.

Serve hot with Fulkas.