Gajar suva sabzi is a dry vegetable dish from the Gujarati cuisine. It is made from carrots with dill leaves with simple spices.
The slight sweetness of carrot is offset by the flavour of dill leaves, with the sourness of the dried mango powder balancing the recipe.
We serve this as a side dish, or with plain rice as a simple weeknight meal. This dish would also be ideal to serve as part of a vegetarian thali.
It is such a simple recipe to make. The only thing you need to be careful about is cooking the carrots. Overcook the dish and they will become mushy. This is another case where slightly underdone is much better than overdone. You need the carrots to have texture and a little crunch.
- 500 g carrots - peeled and cut diagonally into 5mm slices
- 1 cup coriander leaves - chopped
- Heat a small pan over medium heat. Once hot, put the coriander seeds into the heated pan. Toast the spices for a few minutes until they become aromatic. Remove from the heat and allow to cool. Once cooled, grind spices to a fine powder.
- Heat oil in large frypan. When the oil is hot, add the cumin seeds and the asafoetida. Quickly stir, then add the ginger and chillies. Stir to coat the ginger with oil and spices.
- When the ginger starts to colour, after about five minutes, add the carrots, ground coriander seeds, amchur and turmeric. Stir well, cover, and reduce heat to low.
- Cook the carrots, stirring often, for about 20 minutes, or until they are just starting to soften.
- One the carrots are cooked enough, increase the heat to medium and add the dill and salt. Stir well but gently and cook for two minutes.
- Use a slotted spoon to lift carrots out of the pan, leaving as much oil behind as possible. Place into a serving dish and garnish with the coriander leaves.
- Gingelly oil is Indian sesame oil. It is very different from the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable.
- Amchur, or dried mango powder, is commonly available from Indian grocers.
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