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Carrot Methi Rice

Carrot Methi Rice


Cooked Rice – 1 big bowl
Oil – 4 tbsps
Onion – 1 med chopped
Green chili – 2 slit
Curry leaves – few
Carrot – 1 large grated
Methi/Fenugreek/Menthikoora -1 bunch leaves cleaned and chopped
Turmeric powder – 2 pinches
Salt – as per taste
Ginger garlic paste – 1 tsp
Lemon juice – 2 tsps
Tomato – 1 finely chopped (Opptional)

Cloves – 4

Cinnamon stick – 1 small piece


Heat a wok or large pan,add oil and fry cloves and cinnamon, onion,green chili and curry leaves for few mins,when onion turns translucent add ginger garlic paste and fry well.

Now add grated carrot and chopped methi leaves and fry few mins,then add turmeric powder,salt and chopped tomato mix well and cover cook on low heat.

When you can see the oil coming up,turn off the heat and add lemon juice and cooked rice and mix well to combine.

Serve hot with Gongura chutney or boiled egg curry.


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