This is a simple sabzi (veggie) to make and I adore the contrast between the sweetness of the carrots and the heat of the green chillies. My tolerance for raw green chillies is pretty low so I add them earlier in the cooking process than some which allows their sharp fragrance to really flavor the dish and allows me to eat it without drinking a pitcher of milk. I like to make a small amount because I find that next day leftovers are not as good - maybe my mother was on to something there 😉
Aaloo Gajar Serves 2-4 1 large or 2 small carrots 2 yukon gold potatoes 4-6 green chillies, halved ½ tsp nigella seeds/ kalonji ⅔ tsp salt oil for cooking You can cut the veggies any way you please, but I like them cut in thick matchsticks, roughly an inch and a quarter long and less than a cm thick. They cook relatively quickly and are so fun to eat this way. When cut in this manner I wind up with two cups of carrot sticks and an equivalent amount of potatoes. Heat a glug of oil in a large bottomed pan on medium high heat. It should coat the bottom of the pan. Add the seeds and when they start to splutter and give off a lovely aroma then add the carrots. Add half the salt, mix well. Cover and cook on low heat for 10-12 minutes until the carrots are tender crisp. Now add the potatoes and the remaining salt. Cover and cook for another 8-10 minutes till the potatoes are tender crisp, i.e. they break but with a little pressure. Add the slit green chillies, mix well, and cook, covered, for five minutes. Give it a taste and adjust seasoning if needed.
