Carrots and Peas Bhaji/Sabji
Gajar Matar ki Soohki Sabji
Traditionally a winter vegetable in India, carrots and peas are now available all the year around. This dish goes well with roti or poori or paratha. It is an excellent vegetable for picnics and can be prepared in advance. Serves 4-6
400-500 gm. carrots (In the pictures here, I have used a mix of orange and yellow organic carrots)
1 cup peas, fresh shelled or frozen. I mostly use frozen these days.
1 inch piece of ginger, peeled and finely sliced/chopped
1 tsp. cooking oil (mustard oil is best)
1 tsp. cumin seeds or mustard seeds or Panch Pooran
A pinch of asafoetida powder
A couple of dry chillies (optional)
1/2 tsp. coriander powder
1/4 tsp. chilli powder
Salt to taste
1/2 tsp. dry mango powder (amchoor) or juice of 1/2 lemon
1/2 tsp. Garam Masala
A small bunch of coriander leaves, cleaned and chopped
Peel, slice and wash carrots into cubes or round discs.
Peel, wash and grate ginger.
Measure spices and keep aside, saving garam masala and mango powder for the end.
Heat oil in a frying pan or wok.
Add cumin (or other) seeds and asafoetida powder (and dry chillies if used), wait until seeds splutter, not allowing them to burn.
Add ginger and stir fry for a minute.
Add carrots, peas (if using frozen, add when carrots are nearly cooked) and all the spices, except garam masala and mango powder.
Cook covered on medium heat, stirring from time to time. Adjust heat according to the water content of vegetable. It should be dry, with oil separating/vegetable looking shiny when ready. Additional water is not usually required as both carrots and peas already have enough water of their own.
Add garam masala and mango powder. Mix thoroughly.
South Indian tarka or tempering: Heat oil, add 1 tsp. black mustard seeds, 1 tsp. skinless urid/urad dal, 1 tsp. skinless chana dal and 8-10 curry leaves. When seeds splutter, add 2-3 whole red chillies. Proceed as from step 7 above. At the end, add a sprinkle of grated coconut, in place of coriander leaves, and mix.