Baby Corn Carrot Sabzi Recipe: A Quick & Flavorful North Indian Side Dish
Description:
The Baby Corn Carrot Sabzi Recipe is a delightful, quick-to-make dish that brings together the wholesome flavors of baby corn and carrots with a blend of aromatic spices. This simple yet vibrant sabzi is a perfect option for anyone looking for a nutritious, Ayurvedic-friendly vegetarian dish. It is free from onions and garlic, making it suitable for those who follow traditional Ayurvedic dietary principles. With its bright, colorful presentation and delicious flavor, this sabzi can easily become a favorite in your household. Perfectly paired with Tawa Paratha or Spicy Paneer Pulao with Vegetables, it makes for a fulfilling meal.
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby corn | 1 cup (sliced) |
| Carrot (Gajjar) | 2, cut into medium-sized cubes |
| Green Chilli | 1, chopped |
| Fennel seeds (Saunf) | 1 teaspoon |
| Red Chilli 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 | 3 tablespoons (grated) |
| Coriander (Dhania) Leaves | 1 sprig (chopped) |
| Oil | As required for cooking |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Pressure Cook the Vegetables:
- Begin by pressure cooking the baby corn and carrot with a little water and salt for about 1 whistle, or until the vegetables are tender.
- Allow the pressure to release naturally. Once done, drain any excess water from the vegetables and set them aside.
-
Prepare the Spice Base:
- Heat oil in a large saucepan over medium heat. Once hot, add fennel seeds and allow them to crackle.
- Reduce the heat slightly and add the chopped green chilli. Sauté the green chilli until it softens and releases its fragrance.
-
Combine the Vegetables and Spices:
- Add the cooked baby corn and carrot to the pan. Sauté the vegetables for about 2 minutes, ensuring they are well coated in the oil and spices.
- Now, add all the dry spice powders—red chilli powder, coriander powder, amchur (dry mango powder), and turmeric powder—along with jaggery and a pinch of salt.
- Stir well to evenly coat the vegetables with the spices.
-
Add the Final Touches:
- Once the masalas are well-mixed, add the freshly grated coconut to the pan and stir to combine.
- Taste the sabzi and adjust the seasoning if needed, adding more salt or jaggery to balance the flavors.
-
Garnish and Serve:
- Finish the dish by adding freshly chopped coriander leaves, giving it a final stir.
- Serve hot as a side dish with Tawa Paratha, Spicy Paneer Pulao with Vegetables, and Raita for a wholesome and satisfying meal.
Enjoy this flavorful and Ayurvedic-inspired Baby Corn Carrot Sabzi with your loved ones! Its light, sweet, and spicy flavors will surely leave everyone wanting more.
Nutritional Information (per serving):
- Calories: Approximately 120-150 calories per serving
- Protein: 3-4 grams
- Carbohydrates: 20-22 grams
- Fiber: 4-5 grams
- Fat: 5-7 grams
- Sodium: 200-250 mg
(Values are approximate and can vary depending on specific ingredient measurements and preparation methods.)
This Baby Corn Carrot Sabzi is an excellent choice for those who want to enjoy a healthy, nutritious, and flavorful dish without spending too much time in the kitchen. Its Ayurvedic-friendly approach ensures that you can enjoy the benefits of wholesome ingredients while maintaining a balanced diet.
