Carrot Beetroot Sabji

 INGREDIENTS:

Carrot – 1 cup – diced

French Beans – 1 cup – threaded & chopped to roughly the same size as the carrot

Beetroot – 1 cup – diced (smaller than the carrots and french beans)

Ginger – 1 tsp – juliennes or grated

Ghee/Oil – 2 tsp

Mustard Seeds (Rye) – 1 tsp

Curry Leaves – 8 to 10

Turmeric – 1/2 tsp

Coriander powder (Dhania) – 1 tsp

Cumin powder – 1 tsp

Salt – to taste

Chopped Coriander leaves – a handful (for garnishing)

Optional:

Green chilli – 1 tsp – deseed & finely chopped

Hing (Asafoetida) – a pinch

Coconut – 2 tsp – grated – for garnishing

INSTRUCTION:

1. Heat Ghee/Oil:

   - Heat ghee or oil in a pressure cooker or non-stick kadai (wok).

2. Add Mustard Seeds:

   - Add mustard seeds to the hot ghee/oil. Once they crackle, reduce the flame to medium.

3. Add Aromatic Ingredients:

   - Add hing, turmeric, curry leaves, green chilli, and ginger. Sauté for a few seconds.

4. Add Vegetables:

   - Add beetroot and carrot, sautéing for a minute. Then add the french beans and sauté for another minute.

5. Season with Spices:

   - Sprinkle coriander powder, cumin powder, salt, and about half a cup of water. Combine the ingredients well.

6. Pressure Cook (For Pressure Cooker):

   - Cover the pressure cooker, put the weight on, and cook on high until one whistle. Turn off the flame and let it rest for 5 minutes to cook further in its own steam. Gently release the pressure and open. If there is excess moisture, put it back on the flame and evaporate until the sabji is moist but not watery.

7. Cook in Non-Stick Kadai:

   - If using a non-stick kadai, water needs to be added at intervals as per requirement. Cover and cook in steam until the vegetables are al dente.

8. Final Touch:

   - Turn off the flame, sprinkle coriander leaves, and toss well.

9. Serve:

   - Transfer to a serving dish, sprinkle freshly grated coconut, and serve hot with phulka, roti, or rice.