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–+ servings

carrots with dill

Gajar suva sabzi is a dry vegetarian dish made with carrots, dill leaves and simple spices.
serving bowl of carrots and dill
prepare: 5 minutes
cook: 25 minutes
total time: 30 minutes
difficulty: simple
yield: 4
calories: 164 kcal
diet: gluten free, vegan, vegetarian
cuisine: gujarati, Indian

equipment

  • small frypan
  • wide pan with lid

ingredients

  • 400 g carrots - peeled and cut diagonally into 5mm slices

for cooking

for serving

instructions

  • 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 a wide pan on medium heat. 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 three 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 high and add the dill and salt. Stir well but gently and cook for two minutes.

to serve

  • 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.

notes

  • A medium carrot weighs around 100g (3.5 oz).
  • 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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nutrition

Serving: 100 g | Calories: 164 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.04 g | Sodium: 742 mg | Potassium: 464 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 17481 IU | Vitamin C: 16 mg | Calcium: 62 mg | Iron: 1 mg