Recipe by Sunil Nambiar (amma)
Ingredients:
1/2 kg carrots (washed, dried, scraped and cut in 1/2" thick long strips OR grated long and thin)
6 tbsp sesame/gingelly/til oil
3/4 tsp salt (adjust to taste)
5-6 cloves garlic (finely chopped)
1" ginger (finely chopped)
1/8 tsp mustard seeds
5-6 fenugreek/methi seeds
2 tsp kashmiri chili powder (adjust to spice level)
1/4 tsp turmeric powder
2 tbsp cooking spoon vinegar
1/2 tsp sugar
Steps:
- Warm a non stick pan, add mustard seeds and fenugreek seeds. Dry roast, don’t let it splutter. Powder it and set aside.
- To the same pan, add 2 tbsp of sesame oil. Add the carrots and fry for a few minutes until the raw taste and smell disappears. Add salt and the powdered fenugreek and mustard seeds. Keep it aside.
- Add 1 tbsp of sesame oil. Add the chopped garlic and ginger. Fry for 3 minutes. Add to the carrots.
- Heat the pan again. Add 2-3 tbsp sesame oil. Once it is warm, turn off the flame, add chilli powder and turmeric powder. Don't burn.
- Add in the carrot mix with vinegar and sugar. Mix well. Allow it to cool, then transfer to an airtight jar and refrigerate.
- ENJOY!