Indian Carrot Stir Fry Recipe | Gajar No Sambharo
Equipment
Ingredients
- 2-3 carrots, medium grated (about 2 cups)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- pinch asafoetida hing
- 2-3 green chilies, slit into two vertically
- 1 spring curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- ¼ teaspoon lemon juice, adjust to taste
- Fresh coriander leaves for garnishing
Instructions
- Heat oil in a pan on medium heat.
- Add mustard seeds and let them splutter. Then, add cumin seeds and asafoetida (hing).
- Add slit green chilies and curry leaves and sauté for a minute.
- Add turmeric powder, grated carrots, and salt to the pan and mix well.
- Cook the carrots on medium heat for about 5-7 minutes, stirring occasionally. The carrots should be cooked but still have a slight crunch.
- Once the carrots are cooked, turn off the heat and drizzle lemon juice over the sambharo. Mix well.
- Garnish with fresh coriander leaves.
Notes
Please refer to the post for the following:
- Tips For Crunchy Carrot Stir Fry
- Frequently Asked Questions
Nutrition
Nutrition Facts
Indian Carrot Stir Fry Recipe | Gajar No Sambharo
Amount per Serving
Calories
62
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
29
mg
1
%
Potassium
151
mg
4
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
6827
IU
137
%
Vitamin C
16
mg
19
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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