Friday, November 4, 2011

Gajarachi Koshimbeer (2)

Every winter, my grandmother would make two carrot dishes flavored with garlic greens. One was carrot - garlic green pickle and the other was koshimbeer. Since fall is around, I have to snip off all the herbs. So it was a good tribute to garlic greens and chives from my kitchen garden.

Gajrachi Koshimbeer (2)
गाजराची कोशिंबीर
Carrot - Garlic greens salad
4 carrots, peeled & grated
2 -3 garlic greens, chopped with fresh garlic cloves
few chives, snipped (optional)
salt to taste
A pinch of sugar
1 lemon
1 tsp chili power

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds

1. In a salad bowl, mix salt, sugar, chili powder with garlic greens, fresh garlic cloves and chives if using.
2. Add grated carrots and freshly squeezed lemon juice.
3. Heat oil in a small saucepan or fodNichi paLi. Add mustard seeds, cumin seeds and asafoetida.
4. Add tempered oil over the carrot mixture. Mix well.

Note -
1. Do not substitute dry, regular garlic for this recipe. This recipe is made by using fresh garlic greens/cloves.
2. The recipe of common gajrachi koshimbeer is here.

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