Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, gajorer chechki. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
For the beet chechki, a twist of lime or lemon in the end goes quite well with the sweetness of carrots and beets. Hi Anon I have absolutely no problem with Olive Oil going well with Indian spices. Use it in a lot of my cooking.
Gajorer Chechki is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Gajorer Chechki is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have gajorer chechki using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gajorer Chechki:
- Make ready 2-3 carrots grated
- Get 2 tbsp. oil
- Prepare 1 tsp nigella seeds
- Take 2-3 green chilie slit
- Make ready 1 tsp roasted cumin powder
- Get 1/4 tsp asafoetida
- Prepare 1 tsp roasted coriander powder
- Get to taste salt
- Take 1/2 cup coriander leaves, chopped
- Take 1/2 tsp turmeric powder
- Make ready 1 tsp ghee
Gajorer Chechki #dalcurry - This is a typical Bengali style carrot curry that is very simple and easy to dish out. In this veg. version, you can also add some bori (vadi / dried lentil dumplings) or few boiled chickpeas if you prefer. Few prawns does wonders to the non-veg. version. It is best enjoyed with plain steamed rice or as a side dish.
Instructions to make Gajorer Chechki:
- Heat oil in a pan. Temper with nigella seeds, green chilies & asafoetida. Saute for a few seconds.
- Add all the dry spices and mix well.
- Add the grated carrot. Give it a toss and stir fry on a medium flame for 4-5 minutes.
- When done, switch off the flame & add the coriander leaves and ghee.
- Serve with plain steamed rice or as a side dish with chapati / paratha.
The Alu Gajor er Tarkari /Potato and Carrot sabzi is a quick dry dish usually prepared during the winter days back home when the first sweet orange carrots of the season have made their appearance and green peas are in plenty. It would be served with rutis hot off the tawa on cold evenings or with parota/paratha on Sunday breakfast. I made neither ruti nor parota. This biography of a living person needs additional citations for verification. Please help by adding reliable sources.
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