AuthorYashodhara G.Gajar hari mirch sabzi is a colorful, spicy, sweet, and sour dish. The sharpness of the hot peppers compliments the sweet and sour taste of the carrots and spices. A surprisingly simple crowdpleaser!
Gajar hari mirch sabzi is a colorful, spicy, sweet, and sour dish. The sharpness of the hot peppers compliments the sweet and sour taste of the carrots and spices. A surprisingly simple crowdpleaser!
Heat oil in a frying pan. Add cumin and asafetida and roast for 5 to 10 seconds until the color of the cumin darkens.
Add turmeric, coriander, and chili powder. Roast in oil for 4 to 5 seconds - making sure not to burn. Add 2 tbsp of water and cook until the oil separates.
Add cut carrots, salt, aniseed, and mix. Add another 2 tbsp of water and mix. Cover with a lid, reduce heat to medium-low, and continue cooking in steam until almost done/al dente (when cut, the carrots should be a little hard), about 10 minutes.
Add cut peppers, mix, and cover with a lid. Steam for about 5 minutes until the peppers are softened a little.
Add sugar and lemon juice. Mix and cook uncovered (increase the heat to evaporate the liquid, if needed). Taste and adjust salt, sugar, and lemon.
Ingredients
Directions
Heat oil in a frying pan. Add cumin and asafetida and roast for 5 to 10 seconds until the color of the cumin darkens.
Add turmeric, coriander, and chili powder. Roast in oil for 4 to 5 seconds - making sure not to burn. Add 2 tbsp of water and cook until the oil separates.
Add cut carrots, salt, aniseed, and mix. Add another 2 tbsp of water and mix. Cover with a lid, reduce heat to medium-low, and continue cooking in steam until almost done/al dente (when cut, the carrots should be a little hard), about 10 minutes.
Add cut peppers, mix, and cover with a lid. Steam for about 5 minutes until the peppers are softened a little.
Add sugar and lemon juice. Mix and cook uncovered (increase the heat to evaporate the liquid, if needed). Taste and adjust salt, sugar, and lemon.