Gajar chi bhaji

Making dry subji with gram flour (called "peeth perlelya bhajya" in Marathi) is very common and in my humble opinion enhances flavor since well toasted gram flour makes the subji very tasty (khamang). I have blogged about Methi subji made with gram flour and Bell Peppers with gram flour. This Gajar subji with gram flour is a recent favorite.

Here's how I make it:

1 cup grated carrots
Tempering - 2 tsp oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds, pinch of asafetida, 1/2 tsp turmeric pwd, 1 clove garlic (minced)
Salt and red chilli pwd to taste
1 tsp cumin-coriander pwd
1/3 cup gram flour

Make tempering by adding mustard seeds to hot oil, when they stop spluttering add other ingredients. Stir for a minute, then add the grated carrots, gram flour, salt, red chilli pwd and cumin-coriander pwd. Mix gently. Add another tsp of oil around edges. Cover and cook on medium low heat for 10 mins, stirring in between.

Serve with poli/roti.