Fresh, juicy red carrots have started coming into the market over the last few days and one realises that cooler days are here. Carrots are a versatile vegetable and can be used interesting in salads, soups, main courses, pickles and desserts. I am sharing today a very quick and easy recipe for a water based, oil free carrot pickle that is healthy, tasty and goes with all dishes. Here’s what you do:
Ingredients:
3 to 4 long, fresh carrots
8 to 10 flakes of fresh or dry garlic peeled and slit into halves
½ tsp mustard seeds
½ red chilli powder
¼ tsp turmeric powder
1 tsp salt
Method:
Scrape the peel of the carrots and cut into 1 cm thick slices. Put in a casserole with 2 cups of water and boil for a 5 minutes on a low flame till carrots are cooked, but not over-soft (there should be about 1 cup of water still in the carrots. Allow to cool. When absolutely cool, add chilli powder, turmeric, salt and garlic. Partially grind the mustard seeds and add to the carrots. Empty out the carrots with the water and spices into a glass jar with a tight lid and keep in the sun for a few hours.
The pickle will be ready on within 36 hours and can be had with any dish. The water can be drunk as a tasty add on to the meal. You can also make very tasty pakodas by soaking bread slices in this carrot water, covering them with a gram-flour batter and deep fried. This pickle needs to be consumed in 3-4 days as with each passing day, it will become more sour. It taste best when finished in 3 – 4 days and preserved in the fridge. Over the next couple of days, the carrots and water.
No comments:
Post a Comment