Tuesday, March 6, 2012

Gajar matar ki sabzi / carrot-peas vegetable

This is a classic from the winter menu at my home. The juicy red carrots and tender small peas were a tempting combination. It was served on the side with namkeen Khichda/Kheech ( salted porridges made from different grains). It could be eaten just with a normal chapati (Indian flatbread).

I had not made this veg in a long time, just because I did not find the right type of carrots. I usually get the orange/yellow ones in the markets here and many times they did not match up to the taste of the red ones. I was reminded of the recipe by my hubby, who wanted to eat this one. I tasted the carrot and thankfully it had a sweet flavor which is the USP of this recipe.
I decided to give it a try and I'm was pleased by the results ..:)

It brought back the cool winter memories of my home town. I know its nearly Holi (the festival of colours) time and here I'm writing the post for the departing winters.

Gajar- matar (For 2 people)
1. Carrot- 1 big, washed and cut into pieces (half moon shape)
2. Peas- shelled, 1/2 katori (fill a 100 ml bowl)
3. Oil- 10 ml approx (use less oil, if you are preparing in microwave)
4. Jeera (cumin seeds)- 1/2 tsp
5. Haldi (Turmeric powder)-1/4 tsp
6. Lal mirch (red chilly powder)-1/4 tsp
7. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
8. Salt to taste

Take a kadhai/ wok and pour oil in it. Heat it up a bit.
Add jeera seeds and let them sizzle for 10-15 seconds. Add haldi followed by the carrots. Sauté the carrots for a while and add peas. Cook for about 30 seconds. You might need more time if your peas are not tender and small.
Add the remaining spices and mix well, so that spices coat the veggies.
Cover and adjust the heat to medium low. Cook for a few minutes. Keep turning in between. When the carrots become soft but not mushy, then your vegetable is ready.
Serve hot with Khichda, chapati or parantha.

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