Carrot
Koshimbir
2 Carrots
1 Green Chili finely chopped
4 tsp peanuts - coarsely ground
1 tsp Lemon juice
1/2 to 3/4th tsp Salt
2-3 tsps Sugar
For
tempering
2 tsp Oil
1 tsp Black Mustard seeds
1/2 tsp Asafoetida
For
garnishing : Freshly grated coconut (if available) and chopped
cilantro leaves
Peel and grate
carrots. Add the coarsely ground peanut powder, chopped chilies, lemon
juice, salt and sugar. Mix well. Keep aside. Heat oil in a pan. Add
mustard seeds. As they start sputtering, add asafoetida. Pour this
over the carrot mixture. Mix lightly. Garnish with coconut and
coriander leaves.
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