Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking

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GLAZED CARROTS (GAJAR SABJI)
Serves 4-5

In the north, this dish would typically be served with a flatbread. The recipe is taken from Yamuna Devi’s Lord Krishna’s Cuisine:The Art of Indian Vegetarian Cooking. The book is a bit expensive but well worth it for serious vegetarians.

• 30 baby carrots, about 1 pound OR 6-8 medium sized carrots, sliced 1/2 inch thick
• 3 tablespoons ghee or butter, divided
• 2 tablespoons brown sugar or maple syrup
• 1/4 teaspoon turmeric
• 1/2 teaspoon coarsely crushed cardamom seeds
• 1/2 teaspoon ground coriander
• 2 tablespoons orange or apple juice
• 2/3 cup still or sparkling mineral water
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper or cayenne pepper
• 2 tablespoons coarsely chopped fresh coriander or minced fresh parsley
• 1 teaspoon fresh lime or lemon juice
• 1/4 teaspoon freshly grated nutmeg

1) Place the carrots in a single layer in a large skillet. Add 2 tablespoons of ghee or butter and the sugar, turmeric, cardamom seeds, ground coriander, orange or apple juice, water, and salt. Bring to a boil, cover, and reduce the heat to low. Simmer young carrots for as little as 20 minutes, older ones for up to 40 minutes until almost all of the water has evaporated.

2) When almost all of the water has evaporated, uncover and rapidly boil off the remainder. Shake the pan to keep the carrots from sticking.

3) When the carrots are coated with a shiny glaze, remove the pan from the heat and add the remaining 1 tablespoon of ghee or butter and the pepper and fresh coriander or parsley. Shake the pan to mix the ingredients.

4) Just before serving, toss with lime or lemon juice and nutmeg.