Mamta's Kitchen

Courgette And Carrot Bhaji (Dry Curry)

Tori Aur Gajar ki Sookhi Sabji

Mamta Gupta

I made this dish one day to finish up leftover carrots and a courgette that was lying around in the fridge. It tasted so nice, that I now make it regularly. Serves 4


  • 2-3 carrots, peeled, topped and tailed and cut into 3 inch batons/fingers

  • 1-2. courgettes, cut into 3 inch batons/fingers

  • 2 tbs. cooking oil

  • 1 tsp. cumin seeds (jeera) or mustard seeds (rai)or Panch Pooran seeds

  • 1/2 inch piece ginger, peeled and finely shredded

  • 1 green chilli, finely chopped

  • A pinch of asafoetida powder or hing/heeng

  • 1 1/2 tsp. coriander powder

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder or chilli flakes. Adjust to taste

  • 1 1/2 tsp. salt (to taste)

  • 1 large tomato, chopped

  • 1/2 tsp. Garam masala


  1. Wash and prepare vegetables and keep aside.

  2. Heat oil in a wok/ karahi.

  3. Add cumin (or other) seeds and asafoetida powder and wait for seeds to splutter.

  4. Add ginger and green chillies, fry for 15-20 seconds.

  5. Add prepared vegetables, salt, all the spices except garam masala and stir fry for a minute or two, until vegetables are well coated with spices.

  6. Lower the heat to low, cover and cook until tender, stirring from time to time. If the heat is low and the vegetables are fresh, no additional water is required. They release enough of their own. If vegetables begin to catch at the bottom of the pan, add 1-2 tbs. water.

  7. Adjust salt/chillies after tasting.

  8. Add garam masala.

  9. Mix well and turn the heat off.

  10. Serve hot as part of an Indian meal, with Chapatties and Parathas

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