I always get a kick when I see fresh vegetables in the market and I am asked to come up with a recipe using them. In this case, we were shooting for my food and travel show in Ooty or Ootacamund in The Nilgiris and I visited an all organic carrot farm and couldn’t resist trying out a recipe using farm fresh, just plucked all organic carrots in the Nilgiris. Here’s the recipe. For those of you who understand Tamil, there’s also a video of the recipe down below. Check it out.
Ingredients:
- Diced Ooty Carrots- 1 Cup
- Onions chopped – 1 medium size
- Fresh green peas – 1/2 cup
- Kasuri Methi or dried fenugreek leaves- 4 tbsp
- Cashew paste – 4 tbsp
- Milk – 1 cup
- Saunf / Fennel seeds – 1 tsp
- Oil – 3 tbsp
- Salt – to taste
Method:
- Pour oil into the Wok/ Kadai and once oil is hot and not smoking, add fennel seeds
- Add the chopped onions and sauté till translucent. Then saute the carrots
- Add a little water and the Kasuri Methi. Allow to cook
- Add in the fresh green peas and let it cook for a minute or less (Make sure to not overcook the peas, the gorgeous green colour will be lost)
- To add more consistency, volume and flavour, mix in the cashewnut paste and sprinkle the required quantity of salt
- Mix in the milk and allow to boil.
Here’s the video of how it is made:
Note: This is a very flavourful dish and has no spice at all. Pairs along with Indian breads like rotis, naans, kulchas, puris. This can also be had with South Indian staples like Idly, Dosai. For those who wish to get that extra spice can add 1 or 2 chopped chilles while sauting vegetables.
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