Carrots & Hot Peppers (Gajar Hari Mirch Sabzi)

AuthorYashodhara G.
RatingDifficultyIntermediate

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!

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 8 carrots - or baby carrotsPeeled and cut into 1½” long quartered strips. If using baby carrots, just cut in half.
 2 green hot peppers - Italian long hot, Anaheim, or similar. Green bell peppers can be used for less heat.Cut into approximately 1½” long quarter strips.
 2 tbsp cooking oil
 ½ tsp cumin (zeera) seeds
  tsp asafetida (hing) powder
 ½ tsp turmeric (haldi) powder
 2 tsp coriander (dhania) powder
 4 tbsp water
 salt to taste
 1 tbsp brown sugar
 1 tbsp lemon juice

1

Heat oil in a frying pan. Add cumin and asafetida and roast for 5 to 10 seconds until the color of the cumin darkens.

2

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.

3

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.

4

Add cut peppers, mix, and cover with a lid. Steam for about 5 minutes until the peppers are softened a little.

5

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

 8 carrots - or baby carrotsPeeled and cut into 1½” long quartered strips. If using baby carrots, just cut in half.
 2 green hot peppers - Italian long hot, Anaheim, or similar. Green bell peppers can be used for less heat.Cut into approximately 1½” long quarter strips.
 2 tbsp cooking oil
 ½ tsp cumin (zeera) seeds
  tsp asafetida (hing) powder
 ½ tsp turmeric (haldi) powder
 2 tsp coriander (dhania) powder
 4 tbsp water
 salt to taste
 1 tbsp brown sugar
 1 tbsp lemon juice

Directions

1

Heat oil in a frying pan. Add cumin and asafetida and roast for 5 to 10 seconds until the color of the cumin darkens.

2

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.

3

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.

4

Add cut peppers, mix, and cover with a lid. Steam for about 5 minutes until the peppers are softened a little.

5

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.

Carrots & Hot Peppers (Gajar Hari Mirch Sabzi)

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