In the meanwhile, I'm trying to clear my fridge. Had a bunch of carrots, so Friday evening I made this Carrot Koshimbir (salad) and the next day, finished up the remaining carrots with an Instant Carrot Pickle.
Here's how I made this Carrot Koshimbir:
1 cup shredded carrots
1 tsp coarsely pound peanuts
Salt, sugar and lemon juice to taste
Cilantro for garnish
For the tempering:
1 tsp ghee or oil
1 serrano pepper - chopped (deseeded for less heat)
1/2 tsp cumin seeds
Mix the shredded carrots, peanuts, salt, sugar and lemon juice. Make the tempering and add to the carrot mixture. Combine well. Garnish with chopped cilantro.
The sweet carrots and peanuts make a delicious and quick salad that can be eaten as a side dish or a light meal or as a filling in a tortilla wrap/ pita etc.
Here's how I made the Instant Carrot Pickle:
1 clove garlic - chopped
1 heaped tsp pickle masala (I used Bedekar's Mango Pickle Masala) - adjust per taste
1 heaped tsp salt
2 tsp lemon juice
2 tbsp oil
1 tsp mustard seeds
1/4 tsp asafotida
Mix the carrots, garlic, pickle masala, salt and lemon juice in a glass bowl. Microwave for 1 mins.
Heat the oil in a small pan. Add the mustard seeds. When they splutter, add the asafotida. Immediately add to the carrots. Cool the pickle to room temperature. It can be refrigerated for a day or two.
I am not a big pickle fan, but this quick Carrot Pickle does not last long in my fridge. I fell in love with carrot pickle when I had it for the first time at Preets, an Indian restaurant in our area. Though this version is not like theirs, its equally delicious.
We shared this with our friends for a weekend brunch, along with aloo parathas and vegetable raita.
These two dishes - Carrot Koshimbir and Instant Carrot Pickle go to the JFI - Carrots event at The Cooker.