Friday, February 4, 2011

Gajar achar (carrot pickle)

I know its been sometime since my last post, but was tied up with a few things. I wanted to share this recipe which I have been eating as a kid. I am sure you will love this simple, tangy recipe and it will definitely appeal to your taste buds.

1) 3-4 medium sized carrots, cleaned, peeled and chopped fine.
2) Asafoetida (2-3 pinches)
3) Mustard seeds
4) Cumin seeds
5) Fresh lemon juice
6) Salt
7) Red Chilly powder
8) Oil (2 teaspoons)
9) Water

Prepare the tempering by heating oil in a vessel. When the oil is heated, add mustard seeds, cumin seeds and asafoetida. When they crackle add some water (1/2 to 3/4 tablespoon) and immediately cover the vessel. Now add the chopped carrots, salt, chilly powder, fresh lemon juice and mix well. Cover it and keep for sometime. Let the carrot mellow down a little due to the heat of the vessel. After it cools, you may refrigerate it. Serve as a side or pickle with Roti-sabzi.

You could make it tangy and less spicy and just eat it as a side.
You could also buy shredded carrot from store and chop them, just to save time.
Add a pinch or 2 of asafoetida on the top and mix it along with salt, chilly powder etc at the end if you like.