Haryana is the north Indian state carved out of the state of Punjab on a linguistic basis. Chandigarh is on the border of these states and was created as a union territory, which serves as a joint capital for both Haryana & Punjab. Haryana borders Punjab & Himachal Pradesh in the North, Uttarakhand & Uttar Pradesh in the east and Rajasthan in the south & west. Haryana surrounds the nation’s capital on the north, west and south, hence large area of southern Haryana is part of the National Capital Region. Sites of Haryana are part of Indus Valley civilization and Kurukshetra which is mentioned in Hindu epic Mahabharata is in Haryana.
Agriculture is the major occupation in the state, cattle are common and it reflects in the cuisine. Dairy products and fresh vegetables are part of the cuisine. People of Haryana love rotis and can call it the “Land of Rotis”. One of the common rotis is bajre (millets) ki roti. Bajre ki khichri and raabri which is made with millet flour and lassi is relished a lot. Some of the dishes from the state are kadhi pakora, besan masala roti, bajra aloo roti, bajre ki khichri, singri ki subzi, methi gajar subzi, hara dhania cholia, tamatar chutney, lapsi, churma, kheer. Lassi is very popular beverage along with sherbet & nimbu pani (lemonade).
When I was looking for recipes to cook for this state, the subzi (curry) I really wanted to try was hara dhania cholia. Hara dhania is coriander leaves or cilantro and cholia is fresh green garbanzo beans. I love garbanzo beans and whenever my Indian store has it in stock, I pick up a small bag. I checked the store couple of times in winter as it is the season but unfortunately could not find any. Here are a few ways to cook green garbanzo beans. Since vegetables are part of everyday cuisine, I decided to do methi gajar subzi (Fenugreek leaves carrot stir fry).
Total Time: 25 – 35 minutes
Preparation: 15 – 20 minutes (It takes at least 10-15 minutes to pluck the methi leaves)
Cooking Time: 10 – 12 minutes
Serves: 3 – 5
- 560 grams or 2 big Carrots ~ Gajar or 3 cups cut Carrots
- 1 bunch Methi ~ Fresh Fenugreek or 2 ½ – 2 ¾ cups moderately packed plucked Methi Leaves
- 2 tbsp. Oil
- ¾ tsp. Cumin Seeds ~ Jeera
- ½ small Onion chopped
- ½ tbsp. Ginger Garlic Paste
- ¼ – ½ tsp. Turmeric Powder
- 3 Green Chilies chopped
- 1 tsp. Chili Powder
- ½ tbsp. Coriander Powder
- 1 tsp. Salt
- Pluck the methi or fenugreek leaves of the stem. I left the tender stalks as it is. Bunches in the US are big and one bunch of methi yields about less than 3 cups of moderately packed leaves. After washing and chopping, the leaves were about 2 cups of firmly packed leaves. After plucking the leaves, wash and chop them.
- Peel or lightly scrap the carrot, wash and cut it into small pieces, about ½ – ¾” pieces. Chop onion and green chilies.
- Take oil a pan and heat it. I used a stainless steel pan but even any pan would work; non-stick or cast iron. If using non-stick pan, cooking time will vary.
- When the oil is hot, add cumin and few seconds later add onions and sauté until translucent.
- Add ginger garlic, green chilies and sauté until ginger lightly roasted.
- Add methi leaves and sauté for 1 – 2 minutes until leaves are wilt and are lightly fried.
- Add turmeric powder, chili powder, coriander powder, salt and mix well.
- Add carrots and stir until spices coat carrots.
- Cover the pan and cook for 2-4 minutes on med flame until carrots are tender. Mind you, carrots cook very fast and do not overcook them. I used a stainless pan and hence cooked on medium flame. If using a non-stick pan, can cook the carrots on medium-high flame.
- Remove the cover and sauté for another 3-4 minutes or until the subzi is done.
- Serve hot with rice or with roti.
- Fenugreek or methi bunches we get in the US are big compared to the ones we get in India, especially back home in Hyderabad. Those bunches are so small that 1 bunch is probably quarter or even smaller than the bunch we get here in the US.
- I used big carrots from the Indian store but can use the carrots we get in regular stores which are long and slender.