Carrot besan sabzi also known as carrot sabzi is a simple and tasty stir fry made with fresh carrots, besan flour and a few basic spices. It comes together quickly in no time which makes it an easy side dish for lunch or dinner.
Carrot Sabzi Recipe
I always like finding easy ways to add more vegetables to our daily meals and this carrot besan sabzi is one of those recipes. The natural sweetness of carrots goes really well with roasted besan and spices. Serve it hot with steamed rice, sambar or ragi roti and it makes a quick and tasty side dish that the whole family can enjoy.
About Carrot Besan Sabzi
Whenever I have a few carrots in the fridge, I often end up making carrot halwa, carrot poriyal, carrot pachadi or carrot kheer. But sometimes, I want to make something different without spending much time in the kitchen. That is when this carrot besan sabzi comes to mind.
It uses just a few basic pantry ingredients and comes together quickly. The besan coats the soft carrots and adds taste. A simple tempering and a few basic spices are all it takes to make this sabzi yummy.
Carrots are also a good source of beta carotene, fibre and vitamins, making along with besan flour make it a more protein rich side dish. This sabzi pairs well curd or rasam. It also goes well with , wheat bran chapati, phulka or chapati.
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Ingredients
- Oil : Use any regular cooking oil to saute the vegetables and roast the besan.
- Tempering spices : Mustard seeds, urad dal and curry leaves are used for tempering.
- Carrot : Use fresh carrots for the best taste and texture.
- Spices : Turmeric powder and chilli powder are added for its flavour, color and heat.
- Gram flour : Gram flour also called besan or chickpea flour is the main ingredient that gives the sabzi its signature flavour and coating.
Step by Step Pictures
1)Heat oil in a pan and allow them to get hot. Now add mustard, urad dal and curry leaves and let them splatter in hot oil.
2)Let the spices sizzle in the oil.
3)Now Add in carrots and salt and stir well in the oil.
4)Saute carrots for 2 minutes until raw smell leaves from it.
5)Now simmer the flame, cover the pan with lid and cook on low heat for 7 to 8 minutes until the carrots is cooked.
6)Now you can see the carrots are cooked and got some colour.
7)Now add in red chilli powder and turmeric and mix well.
8)Sprinkle in gram flour or besan over the vegetables.
9)Toss well for 5 minutes until raw smell leaves from the besan and the spices and besan coats the carrot.
10)Serve hot with rice or roti.
Expert Tips
- Wash and cut the carrots into small, similar size pieces so they cook evenly.
- Let the mustard seeds splutter and urad dal turn golden before adding the carrots.
- Adjust the chilli powder according to your taste.
- Use fresh, fine gram flour and sieve it before mixing with carrots.
- Cook the sabzi on low heat after adding besan. This helps remove the raw smell and gives the dish its roasted flavour.
- To save time, lightly dry roast the besan before adding it to the carrots.
Storage and Serving
Allow the carrot besan sabzi to cool completely and store it in an airtight container in the refrigerator. It stays good for 2 to 3 days. Serve the carrot besan sabzi hot with steamed rice, sambar, curd or rasam. It also goes well with ragi roti, wheat bran chapati, phulka or chapati.
FAQ
Q. Can I use roasted besan for this recipe ?
Yes. roasted besan can be used and it also saves cooking time.
Q. Why does my sabzi taste raw ?
This is because the besan may not have cooked well. Cook the sabzi on low to medium heat until the besan raw smell goes away and it's nicely roasted.
Q. Can I add other vegetables to the sabzi ?
Absolutely ! You can add other vegetables like green peas, potatoes, beans, cauliflower, capsicum or broccoli. Adjust the cooking time depending on the vegetables.
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Carrot Sabzi Recipe (Carrot Besan Ki Sabji Recipe)
Equipment
Ingredients
For Tempering
- 2 tablespoon Peanut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad dal
- 1 sprig Curry leaves
For Sabzi
- 2 large Carrots chopped
- Salt to taste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 2 tablespoon Gram Flour (Besan)
Instructions
- Heat oil in a pan and allow them to get hot. Now add mustard, urad dal and curry leaves and let them splatter in hot oil.
- Now Add in carrots and salt and stir well in the oil. Saute carrots for 2 minutes until raw smell leaves from it. Now simmer the flame, cover the pan with lid and cook on low heat for 7 to 8 minutes until the carrots is cooked.
- Now add in red chilli powder and turmeric and mix well. Sprinkle in gram flour or besan over the vegetables and toss well for 5 minutes until raw smell leaves from the besan and the spices and besan coats the carrot.
- Serve hot with rice or roti.
Nutrition
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