This is a simple side dish for lunch or dinner, so full of taste, a light vegetable dish that appeals to the taste buds to eat healthy and so quickly and easily prepare. The carrots are sautéed with chopped ginger and steamed up to ready. Then chopped spring onions are added as an end cut. It can be enjoyed with rice, Naan or flatbread. (Rotis, Parantas, Chappatis etc.)
Ingredients:
1 carrot (large size)
1 branch green onion
1 teaspoon of chopped ginger
2 dried red chilli
1/4 teaspoons of cumin seeds
1/4 TL turmeric powder
1/4 teaspoon red chili powder
1/2 TL coriander powder
1 tablespoon of olives/rapeseed oil
Instructions:
1. Peel and cut the carrot into slices. Peel and chop the ginger. Cut the green onion into 1/4 inches of the same slices and put everything aside.
2. Take a sauce pan or a small saucepan, add the oil and brake the cross -seeds when you are hot. Then drop into the carrot slices and chopped ginger. Fry well.
3. Add the turmeric, red chilli, coriander powder and salt. Fry again well.
4. Pour a cup of water 1/2, cover it with a lid and let it simmer for a while on a low flame until the carrots are steamed and the water is absorbed. When the carrots are not finished, add more water until they become tender.
5. As soon as the carrots are finished, throw in the cut green onions. Then cover and simmer for 2-3 minutes. Try the salt and fit in the salt and then sprinkle a chopped ginger before serving.
6. Serve hot with rice, paronta or chapatis. (Flat bread). Enjoy!
Recipe
Soaded carrots flavored with ginger
This is a simple side dish for lunch or dinner, which is delicious and full of taste. A light vegetable dish that appeals to the taste buds to eat healthy and prepare so quickly and easily. The carrots are sautely sautéed with chopped ginger and until you are ready. Then chopped spring onions are added as an end cut. It can be enjoyed with rice, Naan or flatbread. (Rotis, Parantas, Chappatis etc.)
Ingredients
- 1 carrot large size
- 1 Branch of the green onion
- 1 TSP chopped ginger
- 2 Dried red chili peppers
- 1/4 TSP Cumin seeds
- 1/4 TSP Turmeric
- 1/4 TSP red chilli powder
- 1/2 TSP Coriander powder
- 1 TBS Olive/rapeseed oil
Instructions
-
Peel the carrot into the slices. Peel and chop the ginger. Cut the green onion into 1/4 “even slices and put everything aside.
-
Take a sauce pan or a small saucepan, add the oil and brake the intersection seeds when you are hot. Then drop into the carrot slices and chopped ginger. Fry well.
-
Add the turmeric, red chilli, coriander powder and salt. Fry again well.
-
Pour 1/2 a cup of water, cover it with a lid and let it simmer for a while on a low flame until the carrots are steamed and the water is absorbed. When the carrots are not finished, add more water until they become tender.
-
As soon as the carrots are finished, throw the cut green onions. Then cover and simmer for 2-3 minutes. Try the salt and fit in the salt and then sprinkle a chopped ginger before serving.
-
Serve hot with rice, paronta or chapatis. (Flat bread). Enjoy!
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