Memoirs From My Kitchen

Sunday dinner was again uninteresting - plain Aloo Gajar Sabji with Rotis and Curd. My brother, who lives with me, did give me some strange looks though - without commenting. But I knew what those looks meant - can we have a break from a roti-sabji meal please? Two such meals in a row and that too on a Sunday...see how adjusting I am!!

Anyways...this is what I did...

Heated 1 tsp of Oil in a non stick pan.

Added a pinch of Asafoetida (Heeng) and 1/2 tsp Cumin seeds (Jeera) till seeds are golden brown.

Added 2 Carrots and 1 Potato ( cubed), increased the flame to high and stirred for 2-3 minutes.

Reduced the flame and added in around 1 tsp of grated Ginger, 1/4 tsp Turmeric Powder, Salt to taste and just a dash of Pepper.

Let the whole thing heat through, covered with a lid, reduced heat and let it simmer for 8–10 minutes. Opened the lid a couple of times to stir it. This will cook the veggies till they are tender but firm.

Next, I sprinkled 1 tsp Coriander Powder, 1/2 tsp Mango Powder (Aamchoor) and 1/2 tsp Garam Masala.

To add a bit more taste to this uninviting Sabji, I added around 2 tsp Ghee to it. The water would have dried up by now and the vegtebale will look glossy. Fried it for 3–5 minutes, stirring once or twice. This final roasting in ghee brings out a different flavour.

Garnished with fresh coriander and served the Sabji with Rotis.

(One can add in Peas as well..I didn't have any...Peas will add more to the colourful look of this Sabji!)