(Shredded Carrot "Salad")
INGREDIENTS (in order and grouped):
2 TBS Usli Ghee or Vegetable Oil
Together in a small bowl:
1/2 tsp black mustard seed
1/8 tsp nigella seeds
1 cup Carrot, shredded/grated (about 2 medium carrots)
0-2 @ Green chilies (jalapeños work well)
1+ pch Asafoedita (Inguva, Hing) powder
1/4 tsp Salt
1/2 cup yoghurt or sour cream [optional]
1 TBS Lemon juice (about half a medium lemon)
1 TBS tamarind water
1/4 cup Cilantro (Coriander Leaves - dhaniya), chopped coarsely
1. Shred carrot and chop green chilies finely (or any way you
like) and reserve, together, mixed with asafoetida and salt,
in a bowl.
Heat oil in a skillet which has a cover.
2. When oil is hot, a bit past the point of fragrance, add
black mustard seeds and nigella seeds.
Quickly cover the pan and swirl.
3. Open, and add mixture (Asafoetida, shredded/grated carrot,
chopped green chili, and salt). Fry for six minutes on
high heat, stirring, of course.
The carrots will lose some water, soften and absorb some oil.
4. Remove from heat and mix in lemon juice, and cilantro,
and cover again for minute or two. This acts as a deglazing.
5. This will cool to room temperature quickly, and is truly
best eaten that way, anyhow.
1. The amounts are approximate. You can do this by eye and
hand once you get used to it. It goes with just about
anything, as a side dish, or simply with chapatti or
paratha and yoghurt, and/or mixed with freshly made rice.
It will keep well cooked in a refrigerator for a week
or so, and can be gently heated, or simply allowed to
return to room temperature.
Variation: mix in some yoghurt, and call it a
"Carrot Raita". In this case you really
do want the carrot grated, not shredded.
It should be cool when the yoghurt is added,
and served cooled or chilled.
Variation: add a few TBSs of shredded coconut to the
the frying pan, and bring it a light tan before
adding the carrot.
This is actually rather subtle, and should not be used
with bready things like pitas, but chappati are good.
I call it "salad" rather than curry or korma.
It seems to have become a matter of nomenclature that
"a korma uses milk products", while a "curry" does not.
It's all a bit of confused silliness since what a "curry"
is, is not defined, except as some British nonsense that
is piquant and "spicey". They wouldn't know the myriad
differences if they tripped over them. No "curry" they
have ever heard of contains a "curry" (kari) leaf.
The ability to create an empire is not an indicator of
intelligence, probably, just the opposite, but is surely
rather contraindicative of being civilized.
Alas, many culinarily challenged Indians have taken the
usage of the word "curry" back into their vocabulary, and
with absolutely no idea what it means.
2. This is a small recipe, that can be scaled up by a factor
of 4 using a large fry pan. A food processor to shred or
grate the carrots makes the cooking easy and fast. Otherwise,
grandma's old four sided grater will work fine for shredding.
Shredding, not grating.
3. Kiddies and immature adults may not like asafoetida. You
could substitute garlic; if they don't like that either, try
shallot; if they don't like that, try scallions or onions;
if they don't like either, give them pabulum, a cook book and
an ordinance map to someplace else, like MacDerbis.
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Index of Indian Cuisine
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Created: June 25, 2007