Baby Corn Carrot Sabzi Recipe
Description:
The Baby Corn Carrot Sabzi is a vibrant and nutritious North Indian dish that combines the sweet crunch of baby corn and the earthiness of carrots, all brought together with a medley of aromatic spices and freshly grated coconut. This delightful side dish not only enhances your meal with its colorful presentation but also provides a balance of flavors that will make your taste buds dance. Perfectly paired with Tawa Paratha, Spicy Paneer Pulao, and a refreshing Raita, this sabzi is sure to be a hit at your dining table!
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn (sliced) | 1 cup |
| Carrots (cut into medium-sized cubes) | 2 (Gajjar) |
| Green chili (chopped) | 1 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Amchur (dry mango powder) | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Fresh coconut (grated) | 3 tablespoons |
| Coriander leaves (chopped) | 1 sprig |
| Sunflower oil | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 2g |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Carbohydrates | 14g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Sodium | 200mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Instructions
-
Pressure Cooking the Vegetables:
- Begin by washing the baby corn and carrots thoroughly. Cut the baby corn into thin slices and the carrots into medium-sized cubes.
- Place the sliced baby corn and cubed carrots in a pressure cooker. Add enough water to cover the vegetables and season with salt. Close the lid and cook for about 1 whistle. Once done, allow the pressure to release naturally. If there’s any excess water, drain it and set the cooked vegetables aside.
-
-
Tempering the Spices:
- In a medium-sized saucepan, heat sunflower oil over medium heat. Add fennel seeds to the hot oil and let them crackle. This releases their aromatic flavors into the oil.
- Once the fennel seeds are crackling, reduce the heat and add the chopped green chili. Sauté for a minute until the chili softens and becomes fragrant.
-
Combining with Spices:
- Add the pressure-cooked baby corn and carrots to the saucepan. Sauté the mixture for about 2 minutes, allowing the vegetables to absorb the flavors of the spices.
- Now, sprinkle in the red chili powder, coriander powder, amchur powder, turmeric powder, salt, and jaggery. Stir the mixture well, ensuring that all the spices are evenly coated onto the vegetables.
-
Finishing Touches:
- Once the spices are well combined, add the grated coconut to the mixture. This will add a lovely texture and sweetness to the dish. Stir gently and check the seasoning, adjusting if necessary.
- Finally, fold in the chopped coriander leaves, giving the sabzi a fresh burst of flavor.
-
Serving:
- Serve the Baby Corn Carrot Sabzi hot as a side dish. Pair it with Tawa Paratha, Spicy Paneer Pulao, and Raita for a wholesome and satisfying meal.
Enjoy this delicious Baby Corn Carrot Sabzi as part of your next meal, and let the wonderful blend of flavors transport you to the heart of North India!
