Day 32 Haryana: Gajar Methi Sabzi with Tomato-Chutney and Besan Masala Roti

I don´t know much about Haryana. Only that it is a tiny state in the North of India bordering Delhi, Punjab and Rajasthan.

Since Delhi is growing so rapidly, many suburbs like Faridabad and Gurgaon with their huge malls and modern living space are actually located in Haryana. Here many of my Upper-Class friends are residing and working.

The other side of Haryana seems to be a bit darker: Rural, Backward, Poverty, Unequal Rights for Women.

The Cuisine appears to be simple and rustic using the ingredients which are available to make satisfying and nutritious meals for the hard-working farmers.

As the name suggest, Gajar Methi is a simple vegetable preparation made out of Carrots and Fenugreek Leaves. The Besan Masala Roti is a kind of Parantha made out of a mix of chickpea flour, wheat flour and curd and stuffed with a spicy mix made out of grounded chilly, coriander and cumin mixed with ghee. I liked it. The Tomato Chutney, consisting of Chillies, Tomatoes, Onion and Garlic, was spicy 😉.

I was surprised to find Chutney under the popular dishes of Haryana. But now I remember that even in the neighbour state Rajasthan often only Rotis with a very spicy chutney were eaten. It was not only the appetite for spice, which made people eat them, but mainly the lack of other ingredients to prepare vegetable dishes, due to poverty.

Recipe for Gajar Methi Sabzi

Recipe for Besan Masala Roti

Recipe for Tomato Chutney

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