Carrot Spring Onion Dry Curry Recipe | Gajar Hara Pyaj Ki Sabji

Carrot spring onion dry curry is prepared using green onions and carrots. This combination tastes amazingly heavenly must say, it has the sweetness of carrots with the pungent flavors of spring onion mixed with few spices. A perfect side dish with chapati or rice which does not take much time to cook.

Winter is the season when all green vegetables come into the market like carrot, fenugreek or methi, spinach or palak, spring onion or hara pyaj, bathua. I cook many variations with the carrot at home during this season like carrot paratha or stuffed carrot flatbread, gajar halwa, juice, mixing them in green leafy veggies. Carrot lowers the cholesterol level, prevent heart attack, helps in lowering blood pressure, detoxify the body, improve vision and helps in weight loss. All in all very good combination of vitamins and minerals.

I don’t know what to call or name for carrot spring onion combination as I make it dry. I and my friend Geetha used to have lunch together in Bangalore. One day she brought this combination. I asked ‘how did you make this Geetha’ she said ‘actually I had 2 carrots and a bit of spring onion at home so I simply mixed them and brought for lunch’. Immediately I asked her what all she added to make carrot spring onion.

Achari dahi bhindi
Tofu Bhurji
Lauki Chana Dal
Rasedar Aloo Gobhi
Tofu Palak
Methi Chi Bhaji
Urad Dal Tadka

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Now when I tried I could not resist myself eating that 2-3 times consecutively. I will say just give it a chance for sure and you will surely love this. So let see how to make this carrot spring onion sabji.

Carrot Spring Onion Sabji

Ingredient                                                                 2 Serving

4 Medium sized carrot sliced into round shaped
4 Bulbs of spring onion
1 Medium sized onion finely chopped
1 Tsp ginger-garlic paste
1/2 Tsp turmeric powder
1/2 Tsp mustard seeds
A pinch of asafetida
1/2 Tsp cumin seeds
1/2 Tsp red chili powder
Salt as per taste
1/4 Tsp garam masala (optional)
Oil for cooking

Method

1. First of all, clean and peel the carrots. Make round shaped carrot slices (you can cut any shape you like) and keep aside.
2. Clean spring onion and chop nicely, keep it ready.
3. Now heat oil in a pan. Add asafetida, cumin seeds and mustard seeds.
4. Once seeds start spluttering add chopped onion. Fry onion till they become golden in color.
5. To this add ginger garlic paste. Cook that for 1 min.
6. Add turmeric powder, red chili powder and sliced carrot. Add salt as per taste. Mix well and let carrot cook for sometime. Cover the lid and cook this for about 5-6 min on medium flame.
7. Stir in between and check that carrot should not be burned.
8. Once carrots are half cooked add spring onion and cook this for another 10-12 min on low flames. Spring onion will release water which will help carrots to cook further.
9. Stir in between and check just to make sure that it is not burned. Cook this on low flame. carrot spring onion is ready to serve with roti or chapati or with rice.

I can say one thing about this mixed sabji whenever I cook this I try to make a good amount so that I can have it for another day too.

Note

1. Clean carrot and spring onion nicely with water else dirt particles comes in the mouth.
2. Cook it in between low and medium heat. The carrot takes time to cook.

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