I have added bell pepper to this recipe to increase my veg intake and made it less spicy by adding less green chillies! Every household makes Carrot Sambharo a little bit differently but ingredients will remain fairly similar. Sambharo means stir-fried. You can also find Papaya Sambharo and Cabbage Sambharo. In this carrot sambharo, grated carrots are stir fried with bell peppers and green chillies. In typical Gujarati fashion, the dish is finished with a sprinkle of sugar and a squeeze of lemon juice. I like to keep my recipe mild so it is easy to eat alongside a shaak and dal.
Carrot Sambharo Ingredients
Carrots – peel and grate carrots Green chillies – use these based on your spice preference. Green bell pepper – optional. I add it to add flavour and reduce the heat from the green chillies. Oil – use any flavourless oil Mustard seeds Methi seeds – its optional if you do not have it Turmeric powder – optional Hing – optional Sugar Lemon juice
Serving Suggestions for Gajar no Sambharo
Gajar no Sambharo goes great with Gujarati shaak recipes such as Kobi Bateta nu Shaak or Mag nu Shaak. A side dish like Gujarati Dal and a flatbread like Gujarati rotli are best. It is served warm or at room temperature.
Storage instructions
Carrot Sambharo keeps well for 3-4 days if placed in the fridge in an airtight container. Store it immediately once cooled to room temperature. You can freeze gajar no sambharo well. Place in a freezer safe container and freeze for up to 3 months. Allow to thaw on the counter top or in the fridge.
