Sauted Carrots and Carrot Tops

A bunch of fresh organic carrots with carrot leaves. Did a little bit of search on the internet and found that it went into salads, soups and omelletes.

However, decided to follow our technique: a quick saute with onions, garlic, chillies and maybe cummin which usually goes for bitter greens.

The stem part seemed to be more than the leaves and decided to leave a little of the stem: is hard but very flavourful. So perhaps next time, crushing the stems would work ...like lemongrass?

Since the amount was less, decided to use sweet carrots and butter as the cooking medium.

Thumbs down from our youngster but manofewords said it was ok.

Moi loved it , however would would keep the stems for the compost bin....we  Mallus have a sarcastic term, vayakkol maathiri = like straw, but folks this one had flavour! ;-)

Ingredients

2 carrots, sliced

About 2 cups of greens, chopped

3 tbps chopped red onions

2 tbsps butter

1/4 tsp turmeric powder

1/4 tsp red chilli powder

3 cloves lightly crushed garlic

1/4 tsp cummin seeds

2 broken dried red chillies

Pinch of sugar

Salt

Method

Heat 1 tbsp of butter or clarified butter

Temper the red chillies,

Saute the onions, and garlic until soft,

Add the greens and cook on medium high for 4 minutes, stirring well.

Keep aside

Heat 1 tbsp of butter and temper the cummin seeds

Add the carrots, turmeric powder and red chilli powder,

Add a pinch of sugar

Saute well until cooked .

Season with salt and mix with the greens.

Cook for a couple of minutes and serve