Baby Corn Carrot Sabzi Recipe
A healthy recipe made with baby corn and carrot that is tossed in simple masala without onion and garlic. Perfect for lunch box and lazy weekdays.
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.
Fennel seeds and fresh coconut are considered to be very much ayurvedic and when it is used in the sabzi it elevates the flavor and creates a delicious side dish. It also has a good balance of sweet and spicy taste from the jaggery and red chilli powder.
If you are looking for more Everyday Sabzi Recipes, here are some :
- 1 cup Baby corn , sliced
- 2 Carrot (Gajjar) , cut into medium sized cubes
- 1 Green Chilli , chopped
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Jaggery
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 3 tablespoons Fresh coconut , grated
- 1 sprig Coriander (Dhania) Leaves , chopped
- Sunflower Oil
How to make Baby Corn Carrot Sabzi Recipe
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.
Allow the pressure to release naturally, drain excess water if there is any.
Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens.
Add cooked vegetables and saute for 2 minutes. Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir.
Once the masalas are coated well, add grated coconut and check for seasonings. Finally add coriander leaves and serve hot.