Did you grow up eating Carrot Greens Stir fry? Or did you always wonder what those pretty Green shoots were good for? There are many reasons to include these pretty greens in your diet. Health and nutrition to begin with!

Growing up my grandparents had a huge kitchen garden and they grew all sorts of fruits and vegetables for family consumption and every summer it was the most looked forward to part of my trip. None of the neighbours had kids our(me and my brother) age so we did not really have any playmates apart from each other and the 5 year age difference made sure we also spent a lot of time by ourselves . And one of my favorite things to do was stroll in the kitchen garden looking at all the produce . I learnt so much about plants subconsciously like most kids and am so grateful for that kind of exposure.

Anyhow, it is not often that I spot carrots with shoots intact in the wet market but whenever I do, I try and grab them and add to my weekly menu. The best part is the greens are so flavourful by themselves , just a quick sauté in sesame or mustard oil with any of your preferred seasonings is just enough for a delicious and healthy side. And this time around coz the carrots were so juicy and sweet I added them to the stir fry too.

The recipe is fairly simple with no special tips and tricks involved. All you need to do is soak the shoots in water for a bit and wash multiple times till the water runs clear, drain and chop nice and fine. Chop carrots in cubes or any desired shape and get cooking. You can use this recipe with most other greens too.

I have added only basic spices in the stir fry but feel free to experiment.

Ingredients for Carrot Greens Stir Fry

1. Carrot greens, washed and chopped fine- 2.5 cups
2. Carrots, cubed or chopped to desired size – 1 cup
3. Green peas, fresh or frozen- 1/2 cup (optional)
4. Cumin seeds- 1 tsp
5. Hing(asafoetida)-1/2 tsp
6. Curry leaves- 12-15
7. Turmeric powder- 3/4 tsp
8. Red Chili powder-1/2 tsp
9. Coriander powder- 1 tsp
10. Cumin powder- 1/2 tsp
11. Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
12. Green chilies, slit vertically- 2 or as per taste
13. Toasted Sesame seeds: 1.5 tsp
14. Pumpkin seeds: 1.5 tsp
15. Salt: To taste
16. Mustard or Sesame oil- 1 tbsp

Method for Carrot Greens Stir Fry

1. Wash and drain the greens well, chop fine and keep aside
2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
3. Chop carrots into desired size and keep aside
4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis

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