Thursday, June 7, 2012
Carrot raita (Gajarache Bharit)
This is an easy side dish for poli-bhaji.
Here's how I make it:
1 cup roughly chopped carrots (I use the baby cut carrots that come in a bag, they are already peeled)
1 cup yogurt
Salt & sugar to taste
Tempering - 1 tsp ghee, 1/2 tsp cumin seeds, 1 dry red chile (broken), 1 green chile, pinch asafoetida
2 tbsp roughly chopped dry roasted unsalted peanuts
Pressure cook the carrots for 2 to 3 whistles. When they come to room temperature, mash with a fork leaving some chunky pieces. Make the tempering by heating the ghee and adding the other tempering ingredients. Fry for a few mins, take off heat and pour over the mashed carrots. Add the peanuts, yogurt, salt, sugar and cilantro. Mix well.