Carrot,Beans and Fenugreek Leaves Stir Fry(Gajar,Beans and Methi Subzi) – A 1tsp Oil recipe

Vegetables play a very important part in our life as they give us nutrition,fibre and many kinds of proteins and vitamins.However one crucial aspect of cooking is regulating the amount of oil we use in our recipes.There are people who make a simple 1 cup of vegetable stir fry using 3 tbsp oil which is highly scary,especially when we consider our health in general!

This was the thought behind the next theme of the 150th FoodieMondayBloghop.The theme was Veggies with 1 tsp Oil!

I decided to make a really nutritious stir fry which would complement the Indian main courses – with roti,with the favourite Dal-Rice (Lentils and rice) combo as well as other flatbreads like Paratha or Thepla or even as a salad by itself!I chose vegetables which were very easy to get,very nutritious as well as which would taste awesome with the 1 tsp Oil concept.I took French Beans,Carrots and fresh Fenugreek Leaves – known for their slight bitter taste but great for conditions like Diabetes,high blood pressure and anaemia!

Vegetables for the stir fry :

Carrots and Beans

Fresh Fenugreek Leaves

The trick is to cut both Carrots and Beans into almost the same size as it would be a universal cooking process then and there would be no uneven bite sizes when we have the stir fry with flatbreads!

Let us make the stir fry now!

Preparation Time : 30 minutes

Makes : 2 – 3 servings

INGREDIENTS

1 cup Carrot – cubed

1 cup French Beans – chopped fine

1 cup Fenugreek Leaves (Methi) – picked from the stem,washed and drained

1 small Onion (finely chopped)

Salt to taste

1 tsp cumin seeds (jeera)

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp Garam Masala

1/4 tsp Asafoetida (Heeng)

1 tsp Oil

1 tsp chopped coriander leaves

METHOD

Heat oil and add the cumin seeds and asafoetida.

Measuring out 1 tsp Oil (as per the theme)

Adding it to the pan

Adding cumin seeds and asafoetida..

When the seeds turn brown,add the onion and salute till translucent.

Add the carrot and beans and stir well.Sprinkle salt to taste and mix again.

Close the lid of the pan and reduce heat to low.Cook for 5 – 7 minutes till the vegetables are almost 3/4 cooked.Open the lid and add the Fenugreek Leaves.

Sprinkle red chilli and coriander powders and mix well.

Close lid and cook for 5 – 7 minutes again till the leaves are cooked and vegetables perfectly done.Sprinkle garam masala and coriander leaves and give a final stir.

Serve with roti,paratha or any dal-rice combo!