Gajar or carrots are one of the treats of winters in northern India. The juiciest red carrots arrive in late fall and continue well into winter. But, and it is a big but, they are only available in the north. Southern states get the laal gajar (red carrot) that we northerners take for granted so rarely that in Hyderabad it is called Dilii Gajar! So, if you are in India and have red carrots at your disposal be sure I am jealous. I too, find them rarely while I can often find several colors – yellow, aubergine, black and of course, orange carrots. This simple stir fried ajwain wali gajar sabzi is something I learned at my grandmother’s side. She whipped it up one afternoon in Bhopal a few years ago and I’ve relished it ever since.
Kitchenpostcards on Youtube – Cook with Us!
In 2021 we began adding recipe videos on our YouTube channel. One of the formats we explored while all of us were stuck indoors was to cook together on a video call. That’s what became Cooking Together with Kanika & Sakshi. The second video in this series has us cooking two kinds of gajar, the Ajwainwali Gajar and Gajar-Matar. Watch and cook along!
A simple tadka is all it takes to elevate seasonal produce
There was some skepticism about this recipe when I proposed it for our video. But the response to it has been anything but that! An aunt has made it several times and loves it. While there isn’t enough scientific evidence, Ajwain/Carom is considered by most in the Indian subcontinent to have helpful digestive qualities especially helpful in reducing gastric discomfort/bloating by inducing flatulence. Yep, its something I’ve experienced! In this sabzi and most other culinary uses ajwain is added for this reason and its strong pungent flavour. Use it moderately, otherwise it will turn the gajar bitter. Let’s make this sabzi already!
Total time: 30 minutes, Prep: 10 minutes
Ingredients for Ajwain wali Gajar
- Gajar/Carrots ~ 2 cups, peeled and diced or chopped
- Oil ~ 2 tbsp
- Lehsun/Garlic ~ 1-2 cloves, smashed and chopped (optional)
- Ajwain/Carom ~ 1 tsp
- Namak/Salt, to taste
- Mirchi/Red Chilli Powder ~ 1/2 tsp
- Haldi/Turmeric Powder ~ 1/2 tsp
- Kaali Mirch/Black pepper ~ a few cracks (optional)
- Hara Dhania/fresh coriander aka cilantro for garnish
- Carrot tops for garnish (optional, if available)
Clean and chop carrots
Begin by cleaning and chopping carrots. Wash them two to three times until all loose dirt has been washed off. Peel and wash again just to be sure. Then dice into cubes or slice into discs, as you prefer. Smash, peel and roughly chop garlic, 1 to 2 pods or more as per taste. Although I list garlic as optional, I highly recommend using it. Garlic has a complex flavor profile, so much so that it is used as an adjective – garlicky. From being pungent while raw to warm, nutty and almost sweet when cooked, a touch of garlic can alter a dish. Here its milder pungency and slight sweetness complement the oregano/thyme like flavor of ajwain. You have to try it to know it!
Make the tadka and cook the carrots
Put a kadhai, wok or deep frying pan on the stove at medium high heat. Once warm add oil. You could also use ghee or butter. I chose to use olive oil. Lower the heat and add ajwain, let it bloom. This should take only a few seconds in hot oil. Add garlic and sauté for half a minute or so. Season with salt, turmeric and chilli. Then, tip in the carrots. Turn and coat them evenly with the tadka. Cook covered on medium to low heat for 20 minutes or until the carrots are cooked. I usually do not add additional water. But if needed added a few spoonfuls at a time.
Ajwainwali Gajar Sabzi
Enjoy this sabzi that is ready within minutes with a paratha or as a side dish. For added flourish squeeze lime juice over it and garnish with chopped coriander/cilantro and some carrot tops.
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Ajwainwali Gajar Sabzi
Equipment
- Kadhai/Wok/Frying Pan
Ingredients
- 2 cups Gajar/Carrots washed, peeled and chopped
- 2 tbsp Olive Oil or ghee or butter
- 1-2 Garlic cloves smashed, peeled and chopped
- 1 tsp Ajwain/Carom seeds
- Namak/Salt to taste
- 1/2 tsp Haldi/Turmeric powder
- 1/2 tsp Laal Mirch/Chilli powder or to taste
- Kaali Mirch/Black Pepper few cracks
- Hara Dhania/Coriander/Cilantro fresh, chopped for garnish
- Carrot tops fresh, chopped for garnish
Instructions
- Begin by cleaning and chopping carrots. Wash them two to three times until all loose dirt has been washed off. Peel and wash again just to be sure. Then dice into cubes or slice into discs, as you prefer.
- Smash, peel and roughly chop garlic, 1 to 2 cloves or more as per taste.
- Put a kadhai, wok or deep frying pan on the stove at medium high heat. Once warm add oil. Lower the heat and add ajwain, let it bloom. This should take only a few seconds in hot oil. Add garlic and sauté for half a minute or so. Season with salt, turmeric and chilli.
- Then, tip in the carrots. Turn and coat them evenly with the tadka. Cook covered on medium to low heat for 20 minutes or until the carrots are cooked. I usually do not add additional water. But if needed added a few spoonfuls at a time.
- Enjoy this sabzi with a paratha or as a side dish. For added flourish squeeze lime juice over it and garnish with chopped coriander/cilantro and some carrot tops.
