Introduction to Bengali Carrot Recipe
Bengal, known for its rich culinary history, introduces us to a delightful carrot recipe that has stood the test of time – Gajarer Ghonto.
This traditional Bengali carrot recipe boasts a unique flavor, mainly attributed to a special ingredient – kalonji seeds.
Ingredients Required
Before we dive into the details of making a Carrot Recipe (Gajarer Ghonto), let’s gather the essential ingredients.
You’ll need 500g of fresh carrots, 2 dry chilies, 1 teaspoon of kalonji seeds, 1 teaspoon of haldi powder,
salt to taste, and a good amount of mustard oil.
In the heart of Bengal, locals cherish this recipe known as Gajarer Ghonto.
It has become a household staple due to its distinct taste.
Personal Touch
My connection with this recipe started in my grandmother’s kitchen, offering a comforting and generational experience.
Gajarer Ghonto is more than just a dish; it’s a tradition that warms your heart with every bite.
Kalonji Seeds
What makes For a perfect Carrot Recipe(Gajarer Ghonto) special is the addition of kalonji seeds.
These tiny black seeds not only contribute to the flavor but also add a unique character, making them a culinary treasure in Bengali cuisine.
I did not add green chili in the carrot recipe because my children prefer it without chili.
However, you can add chilies if you like.
With this recipe, you can also add masoor dal, chana dal, and moong dal , which are considered excellent pairings
Step-by-Step Method – Part 1
Start by washing, peeling, and grating the fresh carrots.
Heat the kadai, and when it’s ready, add a generous amount of mustard oil.
Step-by-Step Method – Part 2
Introduce the dry chilies and kalonji seeds to the hot oil.
As the chilies turn a rich brown, add the grated carrots, along with haldi and salt. Mix them thoroughly.
Cooking Process
Cook over high to medium heat for 3 minutes, then reduce to low heat and cover for the next 10 minutes.
Avoid stirring during this time. After 10 minutes, when the carrots are soft, increase the heat until the carrots release oil.
Final Touch
Your Carrot Recipe (Gajarer Ghonto) is ready when the carrots have a slightly crispy coating, and the kitchen is filled with the aroma of mustard oil and kalonji seeds.
Ingredients Required for Carrot Recipe
To recreate this Bengali delight, gather the following ingredients:
- 500g fresh carrots
- 2 dry chillies
- 1 teaspoon kalonji seeds
- 1 teaspoon haldi powder
- Salt to taste
- Mustard oil
Step-by-Step Method
1.Prepare the Carrots
Wash and peel the fresh carrots.
Grate them finely.
2.Heat the Kadai
Heat mustard oil in a kadai.
Add 2 dry chilies to the hot oil.
Once they turn dark brown, incorporate 1 teaspoon of kalonji seeds.
3.Introduce Carrots
Add the grated carrots to the kadai.
(Optionally, include green chilies for an extra kick.)
Sprinkle 1 teaspoon of haldi powder and salt to taste.
Mix the ingredients thoroughly.
4.Cooking Process
Cook on high to medium heat for 3 minutes.
Reduce the heat, cover, and let it simmer for an additional 10 minutes without stirring.
After 10 minutes, increase the heat until the carrots release oil.
5.Serving Suggestions
Carrot Recipe (Gajarer Ghonto) pairs perfectly with steamed rice, roti, or parantha.
The diverse textures and flavors create a harmonious dining experience
Pro Tips
- Ensure the carrots are finely grated for a consistent texture.
- Use a generous amount of mustard oil to enhance the authentic flavor.
- For those who prefer spicier dishes, add extra green chilies.
- Before adding kalonji seeds, take a small amount in your hand and crush it.
- This will enhance the flavor of your recipe
- For a perfect carrot recipe (Gajarer Ghonto), ensure a slow cooking process, allowing the flavors to meld.
- The dish is best enjoyed when the carrots are soft, and the oil is released.
Benefits of Kalonji Seeds
Apart from its culinary significance, kalonji seeds are known for their potential health benefits.
From aiding digestion to having anti-aging and anti-inflammatory properties, these tiny seeds elevate Gajarer Ghonto beyond a delightful dish.
Conclusion
In the heart of Bengal, Gajarer Ghonto isn’t just a recipe; it’s a legacy passed down through generations.
The combination of fresh carrots and the distinctive flavor of kalonji seeds creates a dish that’s as rich in tradition as it is in taste.
FAQs
- Can I use any type of mustard oil for Gajarer Ghonto?
- Yes, any good-quality mustard oil will enhance the flavor of the dish.
- Can I substitute fresh carrots with frozen ones?
- While fresh carrots are recommended, you can use frozen ones in a pinch, but fresh is always better.
- What makes kalonji seeds unique in this recipe?
- Kalonji seeds contribute a distinct bitterness and earthiness, elevating the dish’s flavor profile.
- How long can I store Gajarer Ghonto?
- It’s best enjoyed fresh, but you can refrigerate leftovers for up to 1 day.
- Can I add more spices for extra heat?
- Absolutely, feel free to adjust the spice levels according to your preference.
RECIPE CARD
Authentic Carrot Recipe| Gajar ki Recipe | Gajarer Ghonto
Ingredients
Ingredients Required for Carrot Recipe
- 500 g fresh carrots
- 2 dry chillies
- 1 teaspoon kalonji seeds
- 1 teaspoon haldi powder
- Salt to taste
- Mustard oil
Instructions
Step-by-Step Method
- Wash and peel the fresh carrots. Grate them finely.
- Heat the Kadai
- Heat mustard oil in a kadai.
- Add 2 dry chillies to the hot oil. Once they turn dark brown, incorporate 1 teaspoon of kalonji seeds.
Introduce Carrots
- Add the grated carrots to the kadai. Optionally, include green chillies for an extra kick.
Seasoning
- Sprinkle 1 teaspoon of haldi powder and salt to taste. Mix the ingredients thoroughly.
Cooking Process
- Cook on high to medium heat for 3 minutes. Reduce the heat, cover, and let it simmer for an additional 10 minutes without stirring. After 10 minutes, increase the heat until the carrots release oil.
Pro Tips
- Ensure the carrots are finely grated for a consistent texture.
- Use a generous amount of mustard oil to enhance the authentic flavor.
- For those who prefer spicier dishes, add extra green chillies.
