Gajor Bata / Carrot Mash (the Bengali way)

Carrots are loaded with nutrients. Carrots are beneficial. I dislike carrots. So you can very well understand my plight. Since I was a girl, my mom used to site examples of my cousins (mama’s children) who snacked on baby carrots (while my brother and I snacked on chanachur, bhujia and nimki)! The older I grow, the more I begin to see my mom’s viewpoint. My quest for a low on oil and spices yet delectable carrot based recipe ended on this one. I needed a recipe that I could serve with the Bengali style meal we have for dinners and weekend lunches. This one hits the spot!

 

Ingredients:

  • Carrots — peeled and grated
  • Coconut — grated (Carrot : Coconut = 2:1)
  • Garlic — couple of pods roughly chopped
  • Mustard Seeds — both yellow/white and black varieties in more or less equal proportions
  • Mustard Oil
  • Green chillies (just a little — the would have a sweetish taste due to the carrots and coconut)
  • Kaalo Jeerey — kalonji seeds

 

 

Method:

  • Grind together the carrots, mustard seeds, garlic, green chillies and coconut to make a paste.
  • Heat mustard oil in a pan.
  • Temper with kaalo jeerey.
  • Add the paste and stir fry till the moisture is gone.
  • Serve warm with piping hot steamed rice.