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Carrots with Poppy Seeds

7 Aug

Carrot Gasagasala Kura.

Carrots are paired with poppy seeds in this recipe. Poppy seeds or posto is soaked in hot water for an hour or two and ground into smooth paste along with mustard seeds. Carrots are chopped into small pieces. Oil is tempered with panch phoran and later carrots are added and cooked in the poppy seeds paste till soft and almost dry.
Makes: 4 – 6 Servings of Carrots with Poppy seeds


Carrots 3 Medium
Poppy Seeds 1 – 1 1/2 tbsp
Mustard Seeds 1/2 tsp
Green Chillies 2 – 4
Panch Phoran 1/4 tsp
Sugar a pinch
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop carrots into small pieces.
Soak poppy seeds in 2 tbsps of hot water for more than an hour.
Remove stems, wash and roughly chop green chillies.

Grind soaked poppy seeds with mustard seeds and green chillies into paste adding little water as necessary.

Heat oil in a pan, add panch phoran.
Once panch phoran releases aroma or starts to crackle, add carrots and salt.
Fry for a minute and stir in ground poppy seeds paste and half a cup of water.
Cook covered on low flame till carrots are cooked and become soft.
Stir occasionally, add more water if required and cook covered till done.
Uncover, add sugar and stir fry for a minute or two to evaporate any excess moisture.
Serve carrots with poppy seeds over plain steamed rice.
Notes: Make sure not to overcook the carrots.

Suggestions: If carrots are still uncooked, sprinkle few tbsps of water or milk and cook covered till done.
Variations: Boil carrots prior to cooking till half done. Green chilli can be finely chopped and added as a variation to grinding. Cumin seeds powder, coriander powder, red chilli powder can be added to the tempering for extra spice.
Other Names: Gajar Posto.