Gajar- Kasuri Methi Talasani (Carrot- Dried Fenugreek Leaves Bhaji).

“Gajar- Kasuri Methi Talasani (Carrot- Dried Fenugreek Leaves Bhaji)” … making the best use of fresh red carrots that’s in season with a simple- healthy side dish to be served during meals … Yummilicious …

** There is nothing exotic or time consuming method in preparing this talasani/ bhaji. I just followed our own GSB Konkani Saraswat style method of preparing simple upkari with carrots and kasuri methi. Nutrition wise this dish is loaded with good health promoting properties and I suggest one must include it during winter months when there are plenty of carrots available. Though you can use fresh methi leaves too for this recipe, kasuri methi ie dried fenugreek/ methi leaves have a taste and aroma of their own. The taste of garlic enhance this dish more, go ahead and enjoy it during meals.

** Here is my simple recipe for “Gajar- Kasuri Methi Talasani (Carrot- Dried Fenugreek Leaves Bhaji)” … my style …

** Wash the carrots/ gajar well, say about 250 gms and peel off the outer skin. Slice of both edge portions and then cut them into ½ inch sized cubes. Put in a colander and rinse well with water and keep it aside for the excess water to drain well.

** Heat 2-3 tblsp of coconut oil (nariyal tel/ narlel tela) in a thick bottomed kadai. Crush 5-6 whole garlic (losun/ lehsun/ bellulli) with skin with a heavy stone/ weight and add it to the hot oil and fry on medium oil until it turns lightly brown.

** Note : I had added whole crushed garlic with skin for this recipe which is a traditional method of preparing talasani/ bhaji in saraswat cuisine. If desired you may peel off the skin and cut them to pieces and follow the recipe too. 

** Add 5-6 dry red chillies (sukki mirsanga/ laal mirchi) cut to small pieces and further fry for a few seconds. Add drained carrot pieces and toss well for 1-2 minutes in hot oil on high heat (This helps in sealing the water in carrot intact within).

** Lower the heat to medium, add about ¼ cup of water, mix well and let cook stirring often until carrots are 50% cooked. Now add salt (namak/ meeta) to taste, mix well, cover and cook on low heat stirring in between until 90% done.

** Crush 3-4 tblsp of kasuri methi (dried fenugreek leaves) between palms and add to the baaji. Mix well, cover and continue cooking for another few minutes. At this point check and sprinkle a few tsp of water only if needed.

** Cook for a few minutes until all the water has been evaporated. At this point if there is excess water you can raise the heat for faster water reduction too. Do not cook much after addition of kasuri methi for best of taste.

** Lastly add ¼ tsp coarsely powdered kali miri (black pepper corns) and mix well. Remove cover and keep it aside to settle for 5-10 minutes. You can add a few drop of freshly squeezed lemon juice before serving if desired (Optional).

** “Gajar- Kasuri Methi Talasani (Carrot- Dried Fenugreek Leaves Bhaji)” is done and ready to be served. This is a simple bhaaji/ side dish that can be served during meals with either dal- chawal or roti/ parathas. Simple bhaji/ upkari/ stir fry are good for health and must be made a part of our meal on all days. I am sure most of you are aware of this simple dish, however I have shared my style of cooking it, which is kept simple- tasty and nutritious. Winter is the season when plenty of carrots are available, do try this simple bhaaji and enjoy at home with family and friends, its awesome.