- Servings: 3-4
- Preparation time: 5-6 minutes.
- Cooking time: 15-20 minutes.
- Total time: 26 minutes.
I visited an event held at Hibiya Park, Tokyo named ‘Farmers and Kids Festa’ with the aim of educating the kids that their food doesn’t really come from the supermarket.
Farmers shared their knowledge and experiences of farming like Spinach harvesting, rice threshing and peanut molting. There was a chance for kids to feed and play with various cute animals.
I did enjoyed and purchased so many types of field fresh vegetables with leaf intact; one of them was carrot, and decided to cook this recipe.
The sweet flavour of carrot has marvellous connection with black pepper, when it is mingled and come out with amazing taste.
Ingredients:
- Carrot: 300 gm
- Mustard oil/Ghee: 2 tablespoon
- Cumin: ½ teaspoon
- Fennel seed: ½ teaspoon
- Green cardamom: 2 no. (Crushed)
- Turmeric powder: half teaspoon
- Coriander powder: 1 teaspoon
- Salt: 1 teaspoon (as per taste)
Preparation:
- Slice carrot, keep aside.
Method:
- Heat oil in a heavy bottom pan; add fennel seeds, cumin and green cardamom, allow to sputtering, adding a pinch of turmeric powder.
- Drop sliced carrot; saute and cook on medium low flame with lid on, fry until half done, (About 5-7 minutes), add coriander powder, turmeric powder and salt.
- Continue to fry till vegetables are 90% done; (further 5-7 minutes) add black pepper powder.
- Fry on high flame till done; now ‘Carrot Bhujia (Dry Carrot)’ is ready to serve.
Carrot Bhujia (Dry Carrot) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.