Carrot And Green Chilli Launji (Bhaji/Sabji), Hot!
Gajar aur Hari Mirch ki Lonji
Kiran Devi Gupta
Note from Mamta: This is a fiery hot vegetable and eaten only in small quantities, almost like a pickle. The recipe comes from my late mother in-law, who was a great vegetarian cook. Serves 10-12
If don’t have fresh green chillies, you can make it with dry hot chillies. It is different, but still nice. See last picture.
Edited May 2017
New pictures added March 2020
500 gm. carrots
100-200 gm. fresh green chillies, depending on how hot you want it
1 tsp. grated or finely chopped ginger root (optional)
2 tbsp. mustard or olive oil
1 tsp. kalonji/kalaunji/Nigella seeds or use Panch Pooran
A pinch of asafoetida or hing powder (optional but gives a nice flavour
1 tsp. turmeric powder
Salt to taste
1 tbsp. lemon juice
1 tsp. mango pickle in oil, crushed (if you do not have this, add an extra tbsp. of lemon juice)
Peel and slice carrots thickly, like batons.
Wash and slit chillies into halves length-ways. Wear gloves when cutting chillies. Using scissors also protects your hands. If you touch your eyes after touching chillies, it can cause severe burning and watering of the eyes. Wash with plenty of tap water and soap.
Heat oil in a wok or heavy bottomed karahi.
Add kalonji/panchpooran seeds, asafoetida powder and grated ginger.
When seeds crackle, add carrots and green chillies and then salt and turmeric.
Reduce heat, cooked covered until carrots are tender. This does not take very long as carrots cook fast.
Add lemon juice and sir fry on high until all liquid evaporates and carrots look shiny with oil.
Serve warm or cold, as part of an Indian meal or on its own with Plain Parathas.
No additional water is required during cooking, carrots and chillies release enough of their own water.
Kalonji can be spelled as Kalowunji on some packets.