It was truly coincidental that I chanced upon the JFI carrots event. There is no reason to stay away from this now as I already have a carrot pickle picture on my drafts. Not just that, JFI is one of my favorite food events ever. I used to be a participant every month without any fail. But as the passion for food blogging slowly diminished (or it might be the time constraints), I missed many events and deadlines. Many a times, I had the pictures ready, or even the recipe drafts ready, but I just missed posting it on the blog and sending the entry on time.
Carrots are usually eaten raw in my household, either in a salad or coleslaw or just as a snack. Other than that I make carrot pickle, carrot halwa, or add it to fried rice etc. I am not allowed to add it to sambar or any other curries! :) In this recipe, carrots are not cooked. You turn off the stove as soon as the carrots are added so they remain crunchy.
Carrots – 6, medium sized
Gingelly oil – 2 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Curry leaves – a few
Garlic, julienne cut – ¼ cup
Ginger, julienne cut - ¼ cup
Green chillies, cut into thin rounds, or just slit – 6(adjust according to taste)
Chilli powder – 1 ½ tsp or to taste
Turmeric powder – 1/8 tsp
Salt – to taste
Asafetida – ¼ tsp
Vinegar – about ½ cup
Peel the carrots and cut cut into thin slices, or make julienne strips (how to)
Heat oil and add mustard seeds and fenugreek seeds. When it splutter, add ginger, garlic, curry leaves, and green chillies.
Reduce the flame and cook for a couple of minutes without browning.
Add chilli powder, turmeric powder, salt, and carrots.
Stir for about 30 seconds and quickly turn off the stove. Carrots must remain crunchy.
Add salt, asafoetida, and vinegar. Let it cool. Transfer to a glass jar and keep refrigerated.
Entry for JFI Carrots hosted by The Best Cooker!