Carrot Soybean Bhaji
See my other recipes in English at - Vadani Kaval Gheta
There are some things that you think will never taste well but when you actually try it out hesitating a bit, you just fall in love with it. All the different flavors coming together to make a wonderful dish that can be healthy and colorful.
I think I was in college at the time I tasted this wonderful bhaji at my Atya's house. All the simple and fresh masalas, fresh soyabeans, fresh carrots made this dish a favorie of mine.
2 Cups Frozen Soyabeans
1 Cup cut Carrots
2-3 Tbsp Fresh Coconut
1-2 Cloves of Garlic
1 tsp Cumin seeds
2-3 Green chilies (according to taste)
1 tsp Goda Masala or garam masala
2 Tbsp Oil
Cumin seeds, mustard seeds, turmeric powder for tempering
Salt per taste
Wash and scrape the carrots cut in about 1/2 inch dice. Grind together garlic, coconut, cumin, chilies and set aside. Heat oil in a thick bottom pan. Add cumin, mustard seeds and let them sizzle. Add turmeric powder and add soya beans. Saute for about 5 min. Now add cut carrots and saute for another 2-3 minutes. Now add ground masala, garam/goda masala, and salt. Mix it well and cover the vessel on low to medium heat until its done stirring every 2-3 minutes. Add little bit of water if necessary while cooking. Add chopped cilantro before serving hot with chapati.
Tips -
1. One can use avarekalu or fresh val instead of soyabeans
2. I have also used lima beans instead of soyabeans.
This colorful carrot entry is for JFI: Carrots hosted by The Best Cooker ....
Please add your comments, suggestions to my original post @ http://vadanikavalgheta.blogspot.com/2008/11/jfi-carrot.html