Carrot sambharo is the best Gujarati-style side dish for your meal. It is nothing but a slightly crunchy, warm salad and is called ‘gajar no sambharo’ in the Gujarati language.
Wash and peel the carrots. Cut the carrots into sticks (2 inches long and less than ¼ inches thick). For that, cut the carrot into 2 inches pieces, cut it into half, remove the core, and slice it into sticks.
To prepare green chili, remove the stem and cut it in half vertically. Remove the seeds and veins of the chili. Then cut into 2 inches long slices.
Heat the oil in a kadai or pan on medium heat. Once hot add turmeric powder and hing. Stir to distribute evenly in the oil.
Add prepared carrots and chili along with salt. Mix well.
Cover the pan partially and cook until carrots are 70% cooked (meaning they are still crunchy to bite) and not completely soft.
Version 2:
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Add sesame seeds and green chilies. Saute for 30-40 seconds and sesame seeds may start to fly out of the pan and splutter.
Add grated carrot and salt. Mix and cook uncovered until carrots are half-cooked and still crunchy.
Lastly, squeeze fresh lemon juice and mix.
Notes
Adjust the spice level: Use only half chili to reduce the spice level.
To make it mild, use bell pepper (capsicum) or any other mild flavor pepper.
Add a handful of shredded cabbage to make kobi gajar no sambharo.
You can use ready-shredded carrots or matchstick carrots to save some chopping time.