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 with chapatti / paratha. So check out the step by step pictorial recipe to prepare this healthy dish.
Chechki means dry, so the carrot is grated and tempered with nigella seeds, green chilies and asaofetida. It is then stir fried with all the dry spices and garnished with coriander leaves and ghee. The latter can be substituted with raw mustard oil and kasundi (mustard paste) for an authentic touch.
So if you are looking for something healthy and simple, this carrot chechki is just perfect. You may also roll up in a chapatti / paratha and enjoy as a lunch box meal or as a quick snack. It can also be enjoyed as a sandwich too, if you prefer.
- 2-3 carrots, grated
- 2 tbsp. oil
- 1 tsp. nigella seeds
- 2-3 green chilies, slit
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- 1/2 cup coriander leaves, chopped
- 1 tsp. ghee
Heat oil in a pan. Temper with nigella seeds, green chilies and asafoetida. Sauté for a few seconds.
Add all the dry spices and mix well. Then 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 and add the coriander leaves and ghee. Give it a stir and serve with plain steamed rice or as a side dish with chapatti / paratha.
Heat oil & temper with nigella seeds, green chilies & asafoetida. Sauté
for a few seconds.
Add all the dry spices & mix well.
Add grated carrot. Toss well & stir fry on medium flame for 4-5 min.
When done, switch off flame & add coriander leaves & ghee.
Serve with plain steamed rice or as a side dish with chapatti / paratha.
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