HEALTHY RECIPE : SPICY CARROT WITH POTATO SUKIBHAJI (SABJI) - FARALI

HEALTHY  RECIPE  : SPICY CARROT WITH POTATO SUKIBHAJI (SABJI) - FARALI




















2 CUP CARROT - GRATED

4-5 POTATOES -BOILED, PILED THEN SMALL CHOPPED

1 TOMATO -FINELY CHOPPED

2 GREEN CHILLIES - FINELY CHOPPED

10 - 12 CURRY LEAVES

1 TSP. CUMIN SEEDS

2-3 CLOVE

2-3 SMALL CINNAMON PIECES

1 INCH GINGER GRATED

2 TBSP. OIL OR DESHI GHEE

1 TSP. LEMON JUICE

1 TSP. SUGAR

SALT AS PER TEST

3 TBSP. CORIANDER LEAVES CHOPPED

2 - LEMON WEDGES

1 TBSP. CHOPPED CORIANDER

*
HEAT THE OIL IN A PAN.  
ADD THE CUMIN SEEDS, CLOVES, CINNAMON, CHOPPED GREEN CHILLI, CURRY LEAVES, CHOPPED TOMATO AND GRATED GINGER.
SAUTE FOR 2-3 MINUTES.
ADD SUGAR AND MIX WELL.
THEN ADD GRATED CARROT. 
COOK FOR 2-3 MINUTES OVER SLOW FLAME.
ADD SALT. MIX WELL.
ADD THE BOILED, CHOPPED POTATOES PIECES AND LEMON JUICE.
ADD 2 TBSP. WATER AND  MIX WELL.
COVER THE LID AND COOK FOR 1-2 MINUTES.
OPEN THE LID AND STIR. BHAJI LOOK LIKES VERY NICE LUSTRE. 
THEN ADD THE FINE CHOPPED CORIANDER LEAVES.
MIX WELL.
TRANSFER IN SERVING BOWL.
SERVE HOT. 
GARNISHED WITH THE SOME CORIANDER AND LEMON WEDGES.
SERVE WITH FARALI PURI, CURD.