Winters herald a bounty of fresh and delectable vegetables to delight our palate with, one of which is carrots. Sweet and succulent, they are used in a variety of ways in Northern India. Tasty as it is, it is rich in fiber and vitamin A. It is a treat not only to the tongue, but to the body as well. I've tried various ways to include it in our daily meals. One of these is a carrot red chilli pickle. It does not require days to be made. It can be had within half an hour of making it.
Ingredients
Ingredients
- 2 Cups longitudinally slit red carrots
- 1 Red Chilli cut in circles
- 2 tablespoons rai (mustard seeds)
- 2 tablespoons saunf (fennel)
- 1 teaspoon haldi
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 2-3 tablespoons oil
- 1/2 tsp kalonji seeds (nigella seeds)
- a pinch of dana methi (fenugreek seeds)
- The juice of one small lemon
Method
- Add the carrots and the red chilli circles in a bowl.
- Blend the rai, saunf and dana methi together to a powder. Add this powder to the bowl of carrots.
- Add the haldi, red chilli powder and salt also to the carrot bowl.
- Mix it properly so that the masala coats the carrots properly.
- In a small kadhai, heat the oil till it is very hot. Add the nigella seeds to the oil.
- Add this oil to the carrot masala mixture.
- Mix thoroughly.
- Add the lemon juice and mix again.
- Serve in about half an hour.
- This will stay fresh for upto a week in your refrigerator.
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