Here is the first crop of carrots from my garden. Isn't it beautiful? I did a mistake though. I did not thin the plants after they came out (didn't know I had to, so I am forgiven, right?). So, most of my carrots did not grow to its fullest strength as they had no space. But, nevertheless they were tasty and sweet :)
I am presenting you another one of my launji (Sweet and sour Rajasthani curry) recipes. You might have already read Methi Ki Launji, Kairi Ki Launji and Shimla Mirch Ki Launji recipes before :)
Gajar Ki Launji - गाजर की लौंजी (Sweet and Sour Curry of Carrot)
Gajar (Carrots) - 2 cups (chop them in 1 inch squares)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Haldi (Turmeric) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1/2 tsp (if you prefer, you can add chopped green chillies instead of red chilli powder)
Dhaniya (Coriander) Powder - 1/2 tsp
Amchur (Mango Powder) - 2 tsp
Garam Masala - 1/2 tsp
Cheeni (Sugar) - 3 tbsp (reduce or increase based on your palette)
Oil - 2 tbsp
Salt - as per taste
- Take a pan and heat oil in it.
- Add both kalonji and saunf in it to splutter
- Add chopped and slightly cooked carrot, haldi, namak, lal mirch powder and dhaniya powder to it fry for 2 min.
- Add about 1/2 cup of water, cover the pan and let it simmer till carrot is cooked (not mushy, but cooked).
- Add amchur, garam masala and cheeni to it and cook till cheeni is nicely dissolved.
- Make sure the launji is not runny, so please do not add any more water than needed. It is not a complete dry curry but not even a gravy curry, somewhere in between. It should be just that the sauce has coated the carrot pieces and not more than that.
Serve it with either roti/paratha or poori. This can be prepared and stored in refrigerator and used by warming, whenever needed. It can easily stay up in fridge for 2-3 weeks.
That's all for now. Take care till next post.