Potato and Carrot Bhaji/Sabji, With or Without Methi Leaves
Alu Gajar ki Sookhi Sabji
Kiran Devi Gupta (Late) Gajar-Alu
This is another good combination of two root vegetables from my late mother in-law, and it is so easy to make. Proportions of either vegetable can vary, depending on what you have. If you have fresh methi/fenugreek leaves, wash and chop them and add to the dish at the end of step 4. Let the chopped leaves wilt and mix well with carrots and potatoes. This makes this dish even nicer.
If cooking without methi leaves, add a few chopped coriander leaves for a nicer flavour.
Serves 4-6
Ingredients
250 gm. potatoes, peeled and chopped into small pieces*
250 gm. carrots peeled and chopped or sliced*
2 tbsp. cooking oil (olive)
1 tsp. cumin seeds or mustard seeds or nigella seeds
A pinch of asafoetida or hing powder
1/2 inch piece ginger, peeled and finely shredded
1 green chilli, finely chopped
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (to taste)
1 1/2 tsp. salt (to taste)
1/2 tsp. Garam Masala
1/2 tsp. dry mango powder or amchoor 1/2 tbsp. lemon juice can be used instead of mango powder
*You can use whole baby carrots and baby potatoes.
Instructions
Prepare and wash vegetables and keep aside.
Heat oil in a wok or karahi.
Add cumin seeds and asafoetida. When the seeds splutter or turn light brown, add ginger and fry for 10-15 seconds.
Add potatoes and carrots, salt and all the spices, except garam masala and mango powder. Stir fry on high for a minute, until vegetables are well coated with spices. If adding methi/fenugreek leaves, add and stir in here.
Lower heat to low-medium. Cover and cook until tender, stirring from time to time. You may need to add 1-2 tbsp. water, if enough is not released from the vegetables during cooking.
Adjust salt/chillies to taste.
Add garam masala and mango powder or lemon juice.
Mix well. Turn heat up and stir fry until vegetables look a bit shiny.
Turn heat off.
Serve hot with dal and Chapatties. It is also great for a packed lunch, with Plain Parathas or Poories.
Notes
If the vegetables are fresh and the heat is correct, you do not need to add any additional water. Selecting correct heat comes with practice, trial and error. It should be simmering very gently, otherwise vegetables may 'catch'.
If you want it to cook quickly, cut potatoes into smaller pieces.
