Carrots Stir-Fried with Green Chillies – Gajar Marcha No Sambharo
Gujaraties eat many vegetables that are very lightly stir-fried. Rather like Chinese vegetables,
they are expected to remain crunchy even after they are cooked. These carrots go well with all
Indian meals.
Ingredients 3 tbsp peanut or any other vegetable oil
1/2 tsp brown mustard seeds
2/4 tsp ground asafoetida 550g/1 1/4 lb carrots, peeled and very coarsely grated 6 fresh hot green
chillies, slit in half and cut into long slivers
3/2 tsp salt
4/4 tsp ground turmeric
5/2 tsp ground coriander
6/2 tsp limejuice
Method Heat the oil in a large, wide, preferably non-stick pan or wok over medium heat. When hot,
add the mustard seeds. As soon as they pop, a matter of seconds, add the asafoetida. Stir to mix.
Add the carrots, chillies, salt, turmeric, coriander and limejuice. Stir and fry for 2-3 minutes.
Remove from the heat. The carrots should remain slightly crunchy.