{"id":6662,"date":"2015-10-20T16:39:03","date_gmt":"2015-10-20T23:39:03","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6662"},"modified":"2015-11-04T10:53:08","modified_gmt":"2015-11-04T18:53:08","slug":"gujarati-stir-fried-carrots","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/gujarati-stir-fried-carrots\/","title":{"rendered":"Gujarati Stir Fried Carrots"},"content":{"rendered":"
\n \n \"Fb-Button\"\n <\/a>\n <\/div>
<\/fb:like><\/div><\/div>

\"gujarati<\/a><\/p>\n

I don’t think I’ve enjoyed carrots this much in a long time! There is just something about the toasty mustard seeds, tangy lemon juice and sweetness that really appealed to me. I found this recipe for stir fried carrots (gajar mirch kachumbar) on\u00a0maakeya’s blog<\/a>.\u00a0I was making her recipe for poor bhaji and this was listed as a yummy accompaniment. It reminds me of cabbage sambaro a little bit. I cut the recipe in half, but wish I had more now \ud83d\ude42<\/p>\n

1 tablespoon olive oil
\n1 teaspoon mustard seeds
\n5-6 curry leaves
\nPinch hing (asafoetida)<\/span>
\n4 carrots sliced into thick long slices
\n3 green chilis sliced lengthwise
\nSalt
\n~1 cup cabbage chopped
\n1\/2 teaspoon turmeric
\nBig squeeze lemon juice
\n2 teaspoons sugar<\/p>\n

    \n
  1. Heat olive oil in a pan and add the mustard seeds. Once they start to pop add the curry leaves and hing. Then add the carrots, green chilis, and salt, and cover until half way cooked.<\/li>\n
  2. Add the cabbage and turmeric and cook until the cabbage is a little soft, then squeeze in the lemon, pour in the sugar and check to see if there is enough salt.<\/li>\n
  3. Great with poori bhaji<\/span><\/a>!<\/li>\n<\/ol>\n