Friday, December 27, 2013

Gajjar Koshimbir / Carrot Salad

The winter season is a great time for many vegetables and fruits - fresh crops of cauliflower, green peas, carrots and green vegetables flood the market. Year round we get the orange carrots but this time of the year the juicy red carrots hit the markets. These carrots are sweet and can be eaten raw without any addition but there are so many dishes that taste best with this type of carrots. And these sweet carrots makes for a great salad and today I decided to make one. So today, it was a carrot salad made the Maharashtrian way with peanuts called Gajrachi Koshimbir.
Carrots - 3 to 4
Peanuts - 1/4 cup
Coconut, grated - 2 tbsp
Lime jce - a dash
Mustard seeds - 1/2 tsp
Turmeric pwd - 1/2 tsp
Ghee / Oil - 1 tsp
Sugar - 1 tsp
Salt as per taste
Grate the carrots in the thick grater. In a bowl, mix the grated carrots, sugar, salt and lime juice together. Lightly roast the peanuts and rub the skin off and crush them. Add the grated coconut and crushed peanuts to the grated carrot.
Heat a pan and add the ghee / oil and when hot add the mustard seeds. Once the mustard seeds splutter take it off the heat and add the turmeric powder and immediately pour it on the carrots. Mix well and Gajjar / Carrot salad is ready.
Cool it in the refrigerator if you like or serve as is.

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