Winters and long reddish carrots.
There is a beautiful relationship between winters and food.
White thin long radish, fresh tindas, gooseberries, green peas, strawberries and fresh palak.
I had a bunch of those lovely looking juicy carrots, tried salads today with two of them.
Ingredients
2 large carrots(Red, Delhi carrots as locally known)
1 tsp coconut oil
1/2 tsp mustard seeds
1/2 urad dal
1 green chili
a small piece ginger
1/2 lemon juice extract
salt as required
1 tsp chopped coriander leaves
Tips
Use fresh soft carrots. I make small quantity.
Method
*wash, peel and grate carrots. Keep aside in a serving bowl.
*In a small pan pour oil, add mustard and urad dal. Let the mustard splutter. add chopped green chili, curry leaves, and finally chopped coriander leaves.
*Pour the tempering over the grated carrots. Mix in and add salt, lemon extract, Gently toss in, serve as a salad.
Variation : I have added 1 tsp of roasted peanuts and mango pickle.
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