Gajarachi Koshimbir—a terrific Carrot salad from Maharashtra2014-10-05
- Prep Time : 5m
- Cook Time : 1m
- Ready In : 6m
When I think of my mother, I remember amongst many other things, all the delicious things that she cooked.
God, how I wish I had learned more from her while she was still around.
But that’s life, isn’t it? Many things that are precious to you are snatched away rather abruptly.
Thank God, we have memories.
And from one of the leaves of my memories is this wonderful Carrot salad- Gajarachi Koshimbir as we call it- a typical salad from Maharashtra.
Am I glad that even my son loves it?
- Carrot, grated—1 cup
- Coriander, finely sliced-—1 tbsp
- Mustard seeds—1/2 tsp
- Hing (Asafoetida)—1 pinch
- Green chilli— 1
- Sugar— 1/4 tsp
- Peanuts, roasted and crushed— 1 tbsp (optional)
- Lemon juice— 1 tsp (optional)
- Oil/ ghee—1 tsp
Grate the carrots and chop the green chilli & coriander.
Put everything in a bowl and add the salt, sugar, peanuts and mix.
Heat oil in a small wok. Add the mustard seeds. When they splutter, add in the hing (asafoetida).
Add the green chilli. After about 20 seconds, pour it over the carrot mixture.
Pour the lemon juice over the carrots and serve.
I loved using the OXO Box grater for this recipe.
Get yours here.