As I was thinking of Rajasthani recipes to make for the marathon, the first place I looked was Priya’s blog. Being from Rajasthan, Priya has some very authentic and rustic dishes that I’m sure are not featured on any restaurant menus. As I was browsing through her very long list of Rajasthani dishes, I saw the recipe for gajar ki launji.
Since I didn’t have enough carrots to make the dish, I added the green pepper and the resultant curry was sweet, spicy and delicious. This dish takes about 15-20 minutes to put together and the major part of that time would probably be spent chopping the veggies. I used panch phoron since I didn’t have fennel & nigella seeds in my pantry. This is a simple to make, yet very delicious Rajastani curry that goes well with rice and rotis.
Carrots – 2 medium, diced into ½“pieces
Green Pepper – 1 small, chopped
Panchphoron – ½tsp
Sugar – 1tbsp
Red chili powder – 1tsp
Ground Coriander – ½tsp
Amchoor powder (dry mango powder) – 1tsp
Turmeric – ½tsp
Garam Masala – ½ tsp
Salt – to taste
- Heat 1tbsp oil in a sauté pan; add panchphoron and once the seeds start to splutter, add the veggies and cook for 2 minutes on medium-high heat.
- Reduce the heat and add all the dry masalas, salt and sugar along with ½ cup of water. Cover the pan and cook until the veggies are tender and cooked through.