Monday, April 30, 2012

Gajar ki Sabzi

It is very interesting to watch the interactions between my almost 6 year old daughter and her 2 year old brother. They are the best of friends some times and can play together for hours, with the little fellow following his sister's lead very well. Then there are other times when they are constantly bickering about something or the other. Screaming, yelling, hitting, jealousy, sibling rivalry all coming to the fore. And the big sis asking why on earth we had to go get her a brother instead of a sister! She is also very protective of him and wants to help take care of him and feels very proud when anyone (not me or the Dad, of course) says good things about him. But not if he gets too much attention, mind you. So it has to be just right! It gets exhausting sometimes, just to do this act of keeping situations, both internal and external, under control.

Food wise, they both cannot be more different. Big sis M likes pancakes, sausages and eggs for breakfast while the li'l fella likes his idlies and dosas. She will plain clean out a bowl of soup and chicken in any form while he wants rice, saaru and yogurt. I'm glad though, that there are foods that work for them and even when fussy, I have some fall back options for them. This sabzi I'm writing about today, btw, baby S really loved! He ended up eating more rotis only because of this.

I'd bookmarked this recipe when Priya posted it last year. I've tweaked it a bit to turn it to a sabzi, instead of a launji, which has a more chhundo/pickle like consistency. A very delicious dish this. Thanks Priya!

Gajar Sabzi

Source

Ingredients:

Carrots - 2 cups, chopped small
Saunf - 3/4 tsp
Methi seeds - 1/3 tsp
Turmeric - 1/2 tsp
Red chilli powder- 1 tsp
Coriander Powder - 1 tsp
Tamarind concentrate - 1/2 tsp (original calls for amchur)
Sugar - 2 tsp
Garam masala - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:

Microwave the chopped carrots on high for 5 minutes to parcook.
Heat oil in a pan. Add saunf, methi seeds and allow it to crackle.
Add the parcooked carrots, red chilli powder, coriander powder and turmeric and fry for a few minutes.
Add 1/2 cup of water, cover and cook on low for 6-7 minutes until cooked, but not mushy.
Add tamarind (or amchur), sugar, salt and garam masala and mix well.
Cook for a few more minutes until all the flavors are well incorporated.
Serve with plain parathas or phulkas.

6 comments:

Kannada Cuisine said...

Carrot is yummy, but the kids better :)

BongMom said...

Typical situation in my home too. these days the older one likes and wants spicy food with lots of green chili while the little one will eat non-spicy chicken-rice only.

But this carrot I liked. If not the kids I think this will be good for us. Did you just chop or grate ? They look very finely chopped.

Priya said...

Love the addition of tamarind, sabzi looks catchy and healthy.

Vani said...

Smitha _ cute :)

San - I loved this bhaji. Works with adults too :) I used the chopper attachment to chop this small. Big chunks do not work well with S. Plus better flavor absorption.

Priya - yeah, the sour-sweet-hot combo works so well here too.

radha said...

I like carrot when it is grated. And I get someone else to do it for me! Thats what makes it even better. Nice sabji

Vani said...

Radha - see, I miss that about staying in Bangalore. All the kitchen help (and otherwise too) that I had! :(