Gajar no Sambharo, Gajar Marcha no Sambharo or Carrot Sambharo. In most Gujarati thali you will see sambharo, which is crunchy lightly cooked vegetables to go with your curry and daal. This way you can have 1 portion of veg towards your 5 a day veg and fruit.

I have added bell pepper to this recipe to increase my veg intake and made it less spicy by adding less green chillies!

gajar sambharo in a frying pan - 1

Every household makes Carrot Sambharo a little bit differently but ingredients will remain fairly similar.

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.

gajar no smanbharo in a pan - 2

Carrot Sambharo – Gajar No Sambharo

Ingredients

  • 2 cup carrots shredded
  • 1 green bell pepper chopped lengthwise
  • 1 small tomato
  • 2 green chilli chopped lengthwise
  • 1 teaspoon sugar
  • salt
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • ¼ teaspoon methi seeds
  • ½ tsp mustard seeds
  • ⅛ teaspoon asafoetida

Instructions

  • In a wok or frying pan heat the oil.
  • Add mustard seeds and hing, after splutter add methi seeds.
  • Let the methi seeds go brown
  • Then add chillies with capsicum and saute 1 minute.
  • Add grated carrots,mix it well, let it cook for 3-4minutes on high heat.
  • Now add salt, sugar and lemon juice.
  • Take it from the heat and serve with your meal.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

gajar no smanbharo in a pan - 3

Carrot Sambharo - Gajar No Sambharo

Ingredients

  • 2 cup carrots shredded
  • 1 green bell pepper chopped lengthwise
  • 1 small tomato
  • 2 green chilli chopped lengthwise
  • 1 teaspoon sugar
  • salt
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • ¼ teaspoon methi seeds
  • ½ tsp mustard seeds
  • ⅛ teaspoon asafoetida

Instructions

  • In a wok or frying pan heat the oil.
  • Add mustard seeds and hing, after splutter add methi seeds.
  • Let the methi seeds go brown
  • Then add chillies with capsicum and saute 1 minute.
  • Add grated carrots,mix it well, let it cook for 3-4minutes on high heat.
  • Now add salt, sugar and lemon juice.
  • Take it from the heat and serve with your meal.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This sundried tomato bread recipe is made with chopped sundried tomatoes and herbs is bursting with sunny flavours. It is easy to make, doesn’t require kneading and made with minimal ingredients.

Perfect with this Bread Dipping Oil .

Four slices of sundried tomato bread placed next to half loaf on a pewter plate - 4

I distinctly remember the first time I tried a sundried tomato bread sandwich. It was at a stall at the Louvre museum in Paris. The bread was filled with simple mozzarella cheese and extra sun dried tomatoes – double yum!

I loved it so much that my Mum would make sun dried tomato bread in the bread maker overnight (the original recipe of this post in 2010). The smell in the kitchen in the morning was HEAVENLY!

I recently made this Instant Pot Bread with olive oil and rosemary and thought I’d follow the same method but using sun dried tomatoes.

You can absolutely follow the instant pot method, or the traditional method also provided.

It is a no knead bread that is packed with sunny savoury flavour. It is perfect for sandwiches that have a bomb of sundried tomato flavour or simply enjoyed with salted butter.

Other sundried tomato recipes we love are sundried tomato, olive and rosemary focaccia , sundried tomato chickpea cakes and pasta sauce with sundried tomatoes and kalamata olives .

Round whole loaf of sundried tomato bread recipe on the metal plate next to knife - 5

Sun dried Tomato Bread Ingredients

Strong bread flour – both bread flour and strong bread flour works. Bread flour contains more protein which leads to a better rise.

Sun-dried tomatoes – I have used homemade sundried tomatoes but you can also use jarred or fresh.

Dried mixed herbs – I have used mixed herbs, you can use italian seasoning or which ever dried herbs you like

Extra virgin olive oil – use good olive oil for the best fruity flavour

Yeast – fast action yeast aka rapid action or active dried yeast

Sugar – granulated white sugar

Salt – plus sea salt for topping the bread. A teaspoon salt is plenty as too much can kill yeast

Water – lukewarm not boiling,

Optional:

Add cheese to the dough such as grated cheddar or freshly grated parmesan cheese (vegetarian and vegan options are available)

Add in minced garlic – add in about a tbsp to the below recipe.

Equipment

Dutch oven – to make a loaf, you could also use a cast iron loaf pan that has a lid.

Parchment paper

Optional:

Instant Pot or Electric Pressure Cooker to proof dough.

Method

In a bowl, mix lukewarm water, yeast and sugar. Set aside for 10 minutes to allow the yeast to go frothy.

In a large mixing bowl, add bread flour, sun dried tomatoes, salt, dried herbs and olive oil. Give a good stir.

yeast and sugar mixed in to lukewarm water in a clear glass bowl - 6 frothy yeast in the bowl on a kitchen worktop - 7 no knead sundried tomato breads dried ingredients in a bowl - 8 bread ingredients mixed in a mixing bowl - 9

Once the yeast is frothy, pour into the flour mixture little by little until you get a shaggy dough. Add more warm water if required.

On a floured surface or parchment, shape the dough roughly into a round.

Place in a greased bowl and place in a warm area to prove until double in size.

frothy yeast added to the bread flour mixture - 10 shaggy dough of bread in a clear glass bowl - 11 bread dough in the instant pot inner pot - 12 risen sundried tomato bread in the instant pot - 13

See paragraph below for more ways to proof your dough.

Once proved, place the dough on a fresh sheet of floured parchment.

Without punching out too many of the air bubbles, shape the dough into a round.

Cover the dough once more with a clean kitchen towel and allow to prove a second time for 30 minutes.

Meanwhile, preheat the oven to Gas Mark 7 or 220C or 430 F and place a dutch oven in the oven to heat.

Once risen, you can optionally sprinkle over more dried herbs and sea salt. Score the bread if you wish with a sharp knife or bread lame.

sundried tomato bread dough in the dutch oven before baking - 14 baked sundried tomato bread in the dutch oven on a wooden board - 15

Gently place the parchment and dough into the hot dutch oven and bake for 30 minutes with the lid on.

After 30 minutes, remove the lid and bake for a further 15-20 minutes or until the crust is golden brown.

Remove from the oven and allow to cool on a wire rack before slicing.

Slice the sundried tomato bread using a serrated bread knife.

Three slices of sundried tomato bread on a pewter plate - 16

Different ways to prove dough

Proofing is a technique that activates the yeast in the dough.

I am based in the UK so do not get warm weather. I used my Instant Pot to prove the dough. Use the yogurt, sous vide, or proofing function and set to 1 hour.

If you are not using an Instant Pot, you can leave the dough to ferment overnight for 12 hours.

You could probably get away with the quicker 2-3 hours if it is a warm sunny day.

Tips

Make sure the vessel you use to proof the dough is large enough to contain the dough as it expands. It should be at least 2-3 times the size of the dough

Over proofing can lead to the bread collapsing.

Cover with a towel to prevent the top of the dough drying out and a skin forming.

The ideal proofing temperature is 115F

Be gentle after proofing to prevent any gas bubbles from collapsing.

three slices of tomato bread - 17

Serving Suggestion

I love basic salad sandwiches with this sundried tomato bread. My favourite is lettuce (ice gem, sweet gem or iceberg) with a slice of cheese, sliced tomatoes and cucumber.

Use the bread to make this Yogurt Summer Sandwich with fresh herb and chopped veggies.

Slather it in butter alongside a green leaf salad.

It is so good with soup like this African Peanut Soup or Butternut Cannellini Soup .

Toast leftovers with a garlic butter mixture to make a delicious take on garlic bread!

Storage

Allow the sundried tomato bread to reach room temperature before storing away.

Keep covered in an airtight container and consume by the next day.

Close up of three slices of olive oil sundried tomato bread on a plate - 18

Other Bread Recipes

Buckwheat Soda Bread

Tiger Rolls Recipe

Red Grape, Rosemary Goat’s Cheese Focaccia

Air Fryer Bread

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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half sundried tomato bread loaf next to four slices on a plate - 19

Sundried Tomato Bread

Equipment

  • 1 Dutch oven to make a loaf, you could also use a cast iron loaf pan that has a lid.
  • 1 Parchment paper
  • 1 Instant Pot or Electric Pressure Cooker to proof dough – optional

Ingredients

  • 3 cup strong white bread flour
  • 1.5 teaspoon yeast
  • ¼ cup extra virgin olive oil
  • 1.5 cup warm water plus extra as required
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ cup sundried tomatoes chopped into smaller pieces
  • 1 teaspoon dried mixed herbs

Instructions

  • In a bowl, mix lukewarm water, yeast and sugar. Set aside for 10 minutes to allow the yeast to go frothy.
  • In a large mixing bowl, add bread flour, sun dried tomatoes, salt, dried herbs and olive oil. Give a good stir.
  • Once the yeast is frothy, pour into the flour mixture little by little until you get a shaggy dough. Add more warm water if required.
  • On a floured surface or parchment, shape the dough roughly into a round.
  • Place in a greased bowl and place in a warm area to prove until double in size.
  • Once proved, place the dough on a fresh sheet of floured parchment.
  • Without punching out too many of the air bubbles, shape the dough into a round.
  • Cover the dough once more with a clean kitchen towel and allow to prove a second time for 30 minutes.
  • Meanwhile, preheat the oven to Gas Mark 7 or 220C or 430 F and place a dutch oven in the oven to heat.
  • Once risen, you can optionally sprinkle over more dried herbs and sea salt. Score the bread if you wish with a sharp knife or bread lame.
  • Gently place the parchment and dough into the hot dutch oven and bake for 30 minutes with the lid on.
  • After 30 minutes, remove the lid and bake for a further 15-20 minutes or until the crust is golden brown.
  • Remove from the oven and allow to cool on a wire rack before slicing.
  • Slice the sundried tomato bread using a serrated bread knife.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.