Wednesday, December 10, 2008

Carrot Sabzi

I had this sabzi at one of my friend S's home when she had called us home for dinner. I usually buy organic carrots from farmer's market. As carrots have greater tendency to absorb heavy metals from the pesticides and insecticides, it is safer to use organic carrots if it is being consumed daily as a part of the meal or salad. This is a very simple sabzi as it can be prepared in a jiffy and makes a great tiffin item. I am sending this to roundup organized by Suma and Siri.

3 cups carrots chopped into approx 1cm by 1 cm pieces. Optionally carrot can be grated.
1/4 teaspoon turmeric powder
1 teaspoon chili powder or as per taste
1/4 teaspoon garam masala
1/2 teaspoon jeera
1/2 teaspoon coriander powder
3 tablespoon coriander leaves or cilantro chopped
1 teaspoon mustard seeds
pinch full of asafoetida
salt as per taste

Heat oil in a pan and add mustard seeds. Add asafoetida. Add the cumin seeds, coriander powder, chili powder and turmeric powder. Saute for a minute. Add the carrots and cook covered till the carrots are soft. Add salt as per desired. Garnish with garam masala and coriander leaves. Serve hot with roti.

Preparation time: 30 minutes
Serves: 2