gaajar

Gaajar is the Hindi term for carrot, a root vegetable of the species Daucus carota cultivated for its edible taproot.

Most commonly orange, gaajar roots may also be purple, red, yellow, or white depending on variety. They are typically tapered and grown as annual crops in temperate and subtropical regions.

Carrots belong to the Apiaceae family. The edible portion is the enlarged taproot rich in beta-carotene, which the body converts to vitamin A. They also provide dietary fiber, vitamin K, and potassium.

Cultivation requires loose, well-drained soil and full sun. Seeds are sown in rows and thinned to prevent crowding. Roots are harvested when sized and can be stored in a cool, humid place for several weeks.

In cooking, gaajar is eaten raw in salads and cooked in a wide range of dishes. In Indian cuisine, popular preparations include gaajar halwa, gajar ki sabzi, and gajar murabba; carrots are also used worldwide in soups and stews.

Nutritionally, gaajar supplies beta-carotene, fiber, and micronutrients with relatively low calories, making it a common addition to healthy diets.