The recipe for cooking carrots in Indian

Autumn is as favorable a season for vegetable dishes as summer. This is a good time to experiment with affordable and fragrant carrots. Today we will not talk about the usual carrot-onion roast, but about an amazing dish of Indian cuisine - ghajar sabji.

A spicy, spicy, sour-sweet side dish is served in India as an independent dish, snack for meat or poultry. Fried. glaze It has long been popular in Europe and America. Gajar sabji is eaten both warm and cold. Don't be confused by the sweet taste of sputum. The dish also has salt and spiciness, which perfectly emphasizes the taste of other products.





Small young carrots can be cooked whole. If you use old root vegetables, cut them in circles and boil for 5 minutes before cooking. All spices can be easily found in the market or in the supermarket. Instead of lemon juice suitable 2 tbsp. l. orange or apple.

The ingredients

• 4 large carrots
• 2 tsp bee honey
• 1/2 tsp grated fresh or ground ginger
• 1 tsp vegetable oil
• 1 tbsp fresh green cilantro or parsley
• 1/2 tsp salt
• 1 tsp lemon juice
• 1/8 tsp ground black pepper
• 1/2 tsp crushed cardamom seeds
• 1/4 tsp turmeric
• 1/2 tsp cumin (zira)
• 1/4 tsp grated nutmeg
• 160 ml of drinking water

Preparation

1. Clean the young carrots from the top and skin. If you have old carrots, then also remove the peel and cut diagonally with circles 1.5 cm thick or small slices.
   
   
   
   
2. Cut the slice off the ginger root, peel it off the skin. Then rub it on the finest grater.
   
   
   
   
3. Heat the butter in the sothein and put the cumin in it. When the seeds start crackling, add grated ginger, honey, turmeric and crushed cardamom.
   
   
   
   
4. Put out the carrots in this glaze for 3-4 minutes, stirring constantly and trying not to overcook.
   
   
   
   
5. Now add water, pepper, nutmeg and salt. Cover, make a slow fire and carcasses of young carrots for 20 minutes. It will take 40 minutes to cook an old carrot.
   
   
   
   
6. After almost all the water has evaporated, add the fire and evaporate the remaining moisture without a lid, constantly shaking the saucer so that the carrots do not burn.
   
   
   
   
7. When the carrots are covered in shiny glaze, remove the dishes from the fire, pour the carrot with lemon juice and sprinkle with fresh crushed greens. Bon appetit!
   
   
   
   

Turmeric in the composition makes the dish not only colorful but also useful. Looking at this wonderful, bright and appetizing carrots, one cannot but mention the most popular healing herbs of Vedic cuisine, which treat no worse than pharmacy medicines.

If you're interested, How to cook carrots at homeTo store it for a long time, prepare carrot chips according to this recipe. It's a great healthy alternative to shop potato chips.

We are sure that those who do not like carrots and pick them out of dishes will change their attitude after cooking gajar sabji! Tell everyone about this oriental dish on your Facebook page, they will be surprised by the delicious combination of flavors and begin to admire the healthy vegetable.

Photo by depositphotos preview.