Green Beans & Carrot Bhaji/Sabji
Gajar Sem Sabji
Mamta Gupta
This is a simple but colourful and delicious vegetable dish. Serve with a Dal of choice and Chapatties. or with Plain Paratha. Any type of green beans can be used in this dish, like French beans or Runner beans or any other type you can find.
Serves 4-6
Ingredients
250 gm. green beans of any type, topped and tailed and thinly sliced
250 gm. small new carrots, cut into halves (no need to peel new carrots).
2 tbsp. cooking oil. Mustard oil tastes better, if you can find it. Alternatively, use the leftover oil from a pickle jar.
1 tsp. cumin seeds
A pinch of asafoetida or hing
1/2 inch piece ginger, peeled and finely shredded
I sometimes add a little grated fresh turmeric root, as shown in the photo. Don't worry if you don't have it.
1 green chilli, finely chopped
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (adjust to taste or replace with finely chopped fresh green chillies.)
1 1/2 tsp. salt (adjust to taste)
1/2 tsp. Garam masala
1/2 tsp. dry mango powder or amchoor. I usually add 1/2 tbsp. Lemon juice instead of mango powder.
Instructions
Prepare, wash, drain and chop vegetables and keep aside.
Peel and grate ginger and turmeric roots. Keep aside.
Heat oil in a wok or karahi.
Add cumin seeds and asafoetida (hing) and wait for seeds to splutter.
Add ginger (and turmeric root, if used)| and fry for 10-15 seconds.
Add prepared vegetables, all spices, except garam masala and salt.Stir fry for a minute or two, until vegetables are well coated with spices.
Lower heat to low-medium. Cover and cook stirring from time to time, until Carrots are tender.
Adjust salt/chillies by tasting.
Add garam masala and mango powder or lemon juice.
Mix well. If it looks watery, raise heat and quick fry until all water is evaporated and the vegetables look a little shiny.
Serve hot with a Dal of choice and Chapatties or Plain Parathas.
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 need to add water while cooking, sprinkle 1 tbsp. at a time. This will prevent vegetables from going soggy due to overcooking in your attempt to dry off the excess water.
If you like garlic, you can add a little fresh garlic along with ginger, at step 5.
