This simple dish, gajar sem ki sabzi, is a common Bengali preparation. It is suitable to serve as an accompaniment or as a light meal, served with rice.
The only thing to consider when cooking this dish is to do no more than you have to. The spices will lift the dish and the natural flavours will show through. Under-cooked is way better than over-cooked.
You could serve this as a salad. Ignore the step that adds water, and remove from the heat. Add the jaggery, then chill for around an hour. Finish the recipe as described.
If you have fresh coconut, grate some over the top to serve.
the recipe
yield: 4 servings
calories: 73 kcal
diet: gluten free
ingredients
- 1 tbsp mustard oil
- 2 tsp panch phoran - (see recipe)
- 1 red chilli - finely sliced
- 20 g ginger - minced
- 150 g green beans - trimmed and diced
- 2 carrots - peeled and diced
- ½ tsp salt
- 100 ml water
to serve
- ½ tsp jaggery
- 1 lime - juiced
- ½ cup coriander leaves - finely chopped
instructions
- Heat the oil in a wide pan over a medium heat. Add the panch phoran and fry until it crackles. This takes about one minute.
- Add the ginger and chilli, and fry for one minute, or until the ginger aroma becomes stronger
- Add the green beans, carrots and salt. Mix well and cook, stirring occasionally, for about five minutes, or until the carrot starts to show brown edges.
- Add the water carefully and mix well. Cook for a further five minutes, or until the water has been completely absorbed by the vegetables.
- Add the jaggery and mix well.
to serve
- Remove from heat, add the lime juice and coriander and gently mix. Serve.
notes
- If you have fresh coconut, grate some over the top of the dish to serve.
private notes
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nutrition
Serving: 75g | Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 319mg | Potassium: 270mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5595IU | Vitamin C: 28.2mg | Calcium: 34mg | Iron: 1mg
