Chop Veggies: Dice the carrots into small cubes and finely chop the onions and green chilies.
Clean Greens: Pluck the fenugreek (menthi) leaves, wash them thoroughly, and chop them finely.
Prepare Powders: Ensure your roasted sesame and coconut powders are ready for the final thickening step.
Instructions
The Base: Heat oil in a pan. Add cumin seeds (jilakara) and let them sizzle.
Sauté Aromatics: Add the onions, green chilies (pachi mirchi), and the fresh fenugreek leaves (menthi). Sauté until the onions are soft and the menthi leaves are fragrant and slightly wilted.
Turmeric: Stir in the turmeric (pasupu) for color and health benefits.
Add Carrots: Add the chopped carrots to the pan. Mix well, close the lid, and cook on low heat (sim). The steam will help the carrots soften while retaining their flavor.
Milk Bath: Once the carrots are halfway cooked, pour in the milk. Close the lid again and let it simmer. The milk will reduce and coat the carrots, making them tender and creamy.
Seasoning: Add the salt and stir. (Adding salt after the milk has heated slightly helps prevent the milk from curdling). Close the lid for another minute.
The Finishing Touch: Add the coriander powder (danyala podi), sesame powder (nuvvula podi), and coconut powder (kobbari podi).
Final Simmer: Mix everything well and let it cook for 2 more minutes until the gravy thickens and the oil slightly separates.