Indian Recipes
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Ingredients
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| 1 |
Carrots, peeled & cut into 2" long pieces |
250 grams |
| 2 |
Mustard seeds |
1 + 1/2 tablespoons |
| 3 |
Salt |
2 teaspoons |
| 4 |
Red chili powder |
1/2 teaspoon |
| 5 |
Asafetida |
1//2 teaspoon |
| 6 |
Mustard oil |
1/3 cup |
| 7 |
Fennel seeds, coarsely ground |
1+ 1/2 tablespoons |
| Method |
Blanch the carrots in boiling water for 2-3 minutes, drain and spread on the cloth and sundry.
Heat the mustard oil to its smoking point and allow it to cool to room temperature.
Combine all the ingredients together in a bowl with oil, add carrots and stir with your clean hands to coat all-over. Transfer it to the sterilized glass or plastic jar and allow it remain in sunlight for 5-6 days, by occasionally shaking the jar.
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| Servings -Depends upon the size of the serving. |
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| Introduction
of the dish |
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Carrots are a good source or beta-carotene, iron and fibers.
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| Served
With... |
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Any course |
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