Gajar no Sambharo, Gajar Marcha no Sambharo or Carrot Sambharo. In most Gujarati thali you will see sambharo, which is crunchy lightly cooked vegetables to go with your curry and daal. This way you can have 1 portion of veg towards your 5 a day veg and fruit.
I have added bell pepper to this recipe to make it less spicy by adding less green chillies!Â
Every household makes Carrot Sambharo a little bit differently but ingredients will remain fairly similar.
Sambharo means stir-fried. You can also find Papaya Sambharo and Cabbage Sambharo. You may also like this Carrot and Daikon Salad with Sesame. During the winter, I often use this British staple to make Indian Red Cabbage Stir-Fry.
In this carrot sambharo, grated carrots are stir fried with bell peppers and green chillies. In typical Gujarati fashion, the dish is finished with a sprinkle of sugar and a squeeze of lemon juice.
I like to keep my recipe mild so it is easy to eat alongside a shaak and dal.
Carrot Sambharo Ingredients
Carrots - peel and grate carrots
Green chillies - use these based on your spice preference.
Green bell pepper - optional. I add it to add flavour and reduce the heat from the green chillies.
Oil - use any flavourless oil
Mustard seeds
Methi seeds - its optional if you do not have it
Turmeric powder - optional
Hing - optional
Sugar
Lemon juice
Serving Suggestions for Gajar no Sambharo
Gajar no Sambharo goes great with Gujarati shaak recipes such as Kobi Bateta nu Shaak or Mag nu Shaak.
A side dish like Gujarati Dal and a flatbread like Gujarati rotli are best.
It is served warm or at room temperature.
Storage instructions
Carrot Sambharo keeps well for 3-4 days if placed in the fridge in an airtight container. Store it immediately once cooled to room temperature.
You can freeze gajar no sambharo well. Place in a freezer safe container and freeze for up to 3 months. Allow to thaw on the counter top or in the fridge.
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Carrot Sambharo - Gajar No Sambharo
Ingredients
- 2 cup carrots shredded
- 1 green bell pepper chopped lengthwise
- 1 small tomato
- 2 green chilli chopped lengthwise
- 1 teaspoon sugar
- salt
- 1 tablespoon oil
- 1 tablespoon lemon juice
- ¼ teaspoon methi seeds
- ½ teaspoon mustard seeds
- â…› teaspoon asafoetida
Instructions
- In a wok or frying pan heat the oil.
- Add mustard seeds and hing, after splutter add methi seeds.
- Let the methi seeds go brown
- Then add chillies with capsicum and saute 1 minute.
- Add grated carrots,mix it well, let it cook for 3-4minutes on high heat.
- Now add salt, sugar and lemon juice.
- Take it from the heat and serve with your meal.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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nisha says
I just loved reading your kem cho series , i love traditional Indian food.
Unknown says
Gajar no sambharo ..is my fav..unless no one else likes in my famuly..so havent made all this while..now looking at this..shall try once more..Thanks!!