Carrots with Dry Kasuri Methi leaves

As obvious...Carrots. I got some nice carrots today from the greengrocer's , and they were just yelling out to me..."Buy me, Buy us" so I just couldn't resist buying them. I cut them lengthwise an inch long as shown in the pic.

In a skillet, add a tbsp of olive oil or any oil that you prefer, allow a tsp of mustard to splutter in it, throw in your sliced carrots, half a tbsp of salt, some pepper and toss them about in the skillet.

When it is half cooked, throw in two tbsp of the dry Kasuri Methi(Fenugreek) leaves. I get them from my supermarket. I haven't yet tried with fresh fenugreek leaves, but that could be a nice option as well! but somehow I liked this dry leafy look and texture on the carrots. That's it! Do not overcook your carrots-let it still seem half cooked yet crunchy!