Baby Corn Carrot Sabzi Recipe
Baby Corn Carrot Sabzi Recipe is a quick sabzi that can be made with ingredients that are commonly available in the kitchen. The recipe does not contain onions and garlic making it very much ayurvedic friendly.
Ingredients
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1 cup Baby corn
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sliced
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2 Carrot (Gajjar)
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cut into medium sized cubes
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1 Green Chilli
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chopped
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1 teaspoon Fennel seeds (Saunf)
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1 teaspoon Red Chilli powder
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1 teaspoon Coriander Powder (Dhania)
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1 teaspoon Amchur (Dry Mango Powder)
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1 teaspoon Jaggery
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1/4 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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3 tablespoons Fresh coconut
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grated
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1 sprig Coriander (Dhania) Leaves
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chopped
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Oil
Instructions
Step 1
To begin making the Baby Corn Carrot Sabzi Recipe, we will first pressure cook the vegetables with water and salt for about 1 whistle till it is done
Step 2
Allow the pressure to release naturally, drain excess water if there is any
Step 3
Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens
Step 4
Add cooked vegetables and saute for 2 minutes
Step 5
Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir
Step 6
Once the masalas are coated well, add grated coconut and check for seasonings
Step 7
Finally add coriander leaves and serve hot
Step 8
Serve the Baby Corn Carrot Sabzi Recipe along with Tawa Paratha, Spicy Paneer Pulao With Vegetables and Raita to make it a complete meal for your lunch