Carrots! That sweet, juicy vegetable loaded with Vitamin A. Winter time is when carrots are abundant here in Pune. You see handcarts loaded with huge red carrots and green peas – peas that are still in the pod – wherever you go. Prices are cheaper than other vegetables at 30-40 rupees per kilo. These carrots are of a different variety than the orange carrots available all year round. And they are also sweeter! And you know it is time for the Gajar ki Subzi.
Us Desis love our desserts. The Gajar Ka Halwa has cult following in both Bollywood and in our hearts. It’s the first thing that comes to mind when I see a cart load of carrots. But we can’t make Gajar Halwa every day, nor can we inhale it everyday. Apart from juice and soup, and Asian stir frys, and slaws and salads, this is one carrot recipe that is a family favorite.
A large part of the world refers to Indian food as ‘curry’. We refer to a vegetable preparation as ‘curry’. Either way, curry powder gets its taste largely from turmeric, coriander and a bunch of spices. This carrot stir fry is made in the South Indian style. Now there are many nuances within South Indian cooking, but in my kitchen, a certain way of cooking is referred to as South Indian. It involves a particular tadka with mustard seeds and dal. Dry red chilies and coconut figure in it. And so do fresh curry leaves. These ingredients come together to create a very distinct flavor profile.
This gajar ki subzi or Carrot Stir Fry is a vegan recipe that can be served as a side dish with any meal. It can of course be served as part of an Indian meal with rice or roti.
Gajar Ki Subzi – Indian Carrot Coconut Stir Fry
Gajar Ki Subzi – Indian Carrot Coconut Stiry Fry
Ingredients
- 3 cups carrots, sliced
- 7-8 curry leaves
- 1 tsp dehusked split black gram or urad daal
- 1 tsp split Bengal gram or chana daal
- 1/2 tsp black mustard seeds
- 1/3 tsp fenugreek seeds
- 1/4 tsp Asafetida
- 1/4 tsp turmeric, ground
- 1/2 tsp coriander, ground
- 1/2 cup coconut, fresh grated
- 1 dry red chili, optional
- 2 Tbsp oil
- salt to taste
- pinch of sugar
Method
- Heat oil in a wok.
- Add mustard seeds and let them pop. Lower heat and immediately add Asafetida, turmeric, fenugreek seeds, Bengal gram and black gram. Stir until they are light brown (they burn very easily so watch this step)
- Add red chili and curry leaves.
- Stir once and add in the sliced carrots.
- Mix well so that all the oil coats the carrots and they are seared lightly.
- Add half a cup of water and cover.
- Stir periodically until cooked.
- Add ground coriander, salt and sugar. Mix well.
- Add in fresh grated coconut and mix well. Stir for a few minutes and switch off heat.
- Serve hot.
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This carrot coconut stir fry is real food – made from scratch with no harmful ingredients and it can be ready in 15-20 minutes. What’s your excuse for not trying this recipe?
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