CARROT - PEAS SABJI

Yet another quick South Indian dish which tastes good with Chapathi. This tastes good with dark red carrots rather than the orange ones.

Preparation time - 10 minutes

Cooking time - 10-15 minutes

Serves 4

Ingredients -

Carrots – finely chopped – 3 cups

Shelled green peas – 1 cup

Green chilli – 2 – chopped

Grated coconut – 2 tbsp

Oil – 2 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Asafetida – a pinch

Turmeric powder – a pinch

Red chilli powder – 1- 2 tsp

Salt to taste

Sugar – 1-2 tsp

Method -

Heat oil in a pan.

Add mustard and cumin seeds. When they splutter, add a dash of asafetida and chopped green chilli.

After a few seconds, add the chopped carrots and peas.

Add turmeric and chilli powders, salt and sugar and stir well.

Cover and cook on low heat for 10 minutes, sprinkling water if necessary.

Stir and continue to cook on low heat till tender.

Garnish with coconut and serve hot with chapathi or rice.

Tips – 

If you use reddish carrots (available in winter in North India), which are softer and sweeter than the bright orange variety, this sabji will cook faster and taste better!

 © Copyright 2011. Brinda Balasubramonian.