This is an easy side dish for lunch or dinner, full of flavor, a light vegetable dish that appeals to the taste buds, healthy to eat and so quick and easy to make. The carrots are fried with chopped ginger and steamed until cooked. Chopped spring onions are added as a final touch. It can be enjoyed with rice, naan or flatbread. (Rotis, Parantas, Chappatis etc.)
Ingredients:
1 carrot (large size)
1 sprig of spring onion
1 tsp chopped ginger
2 dried red chili peppers
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp coriander powder
1 tbsp olive/rapeseed oil
Instructions:
1. Peel the carrot and cut into slices. Peel and chop the ginger. Slice the scallion into 1/4″ even slices and set aside.
2. Take a pot or a small saucepan, add the oil and fry the cumin seeds in it when it is hot. Then add the carrot slices and chopped ginger. Fry well.
3. Add turmeric, red chili, coriander powder and salt. Fry well again.
4. Pour half a cup of water, cover with a lid and simmer on a low heat for a while until the carrots steam and the water is absorbed. If the carrots are not yet cooked, add a little more water until they are soft.
5. Once the carrots are ready, add the chopped green onions. Then cover and simmer for 2-3 minutes. Taste and adjust the salt, then finally sprinkle some chopped ginger on top before serving.
6. Serve hot with rice, paronta or chapatis. (flatbreads). Enjoy!
Recipe
Ginger flavored sautéed carrots
This is an easy side dish for lunch or dinner that is delicious and full of flavor. A light vegetable dish that appeals to the taste buds, is healthy to eat and is so quick and easy to prepare. The carrots are fried with chopped ginger and steamed until cooked. Chopped spring onions are added as a final touch. It can be enjoyed with rice, naan or flatbread. (Rotis, Parantas, Chappatis etc.)
Ingredients
- 1 carrot big size
- 1 Sprig of spring onion
- 1 TL chopped ginger
- 2 dried red chili peppers
- 1/4 TL Cumin seeds
- 1/4 TL Turmeric powder
- 1/4 TL red chili powder
- 1/2 TL Coriander powder
- 1 tbs Olive/rapeseed oil
Instructions
-
Peel the carrot and cut into slices. Peel and chop the ginger. Cut the scallion into 1/4-inch even slices and set aside.
-
Take a saucepan or small saucepan, add the oil and once hot, sizzle the cumin seeds. Then add the carrot slices and chopped ginger. Fry well.
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Add turmeric, red chili, coriander powder and salt. Fry well again.
-
Pour in half a cup of water, cover with a lid and simmer on low heat for a while until the carrots steam and the water is absorbed. If the carrots are not yet cooked, add a little more water until they are soft.
-
Once the carrots are ready, add the chopped green onions. Then cover and simmer for 2-3 minutes. Taste and adjust the salt, then finish by sprinkling some chopped ginger on top before serving.
-
Serve hot with rice, paronta or chapatis. (flatbreads). Enjoy!
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