Gajar / carrot chutney

Did I mention that I love Gajar the desi carrots? I did? ok, I cannot love it enough! When they are in season, I buy them by the kilo, and use them in anything and most everything! Here is a chutney variety for you. If you slight sweetening in your food, you will love it. I quite enjoy the natural sweet taste of gajar in any recipe. So it is...

Ingredients:
Gajar / carrot - 1/2 kg
Dry red chilies - 4 nos.
Tamarind - size of a small lime
Oil - 2 tbs. for frying, and 2 tbs for garnishing
Cumin, black gram lentils, and mustard seeds - 1 tsp. each
Garlic pods - 6 nos.
Salt - to taste
Curry leaves - a handful

Method: 
Clean and scrape off the skin from Gajar. Cut them into small pieces. The smaller the pieces, faster they cook. 

Clean and soak tamarind in a cup of water. Heat 1 tbs.oil in a frying pan, add mustard, cumin, black gram to. it. when start splutter, add a few curry leaves, garlic pods, and red chilies. take the pan off the flame, when they are fried. Let it coll down a bit before putting in the mixer / blender jar. Add salt to it and grind it to a powder.  
Now add the tamarind without water. Grind it together.
Pour 1 tbs. of oil in to the pan and when hot put gajar pieces. Cover the pan and let it cook on a low flame.

Stir it once or twice. When the vegetable is almost cooked, take it off the flame and let it cool for a few minutes. Add the cooked gajar to the mixer and run it for a few seconds. The idea is to grind the chutney to a coarse paste. If the pieces are chunky, grind it for a few more seconds. 
Take the chutney into a serving bowl or jar.
Heat remaining oil, add cumin, black gram, mustard seeds; add curry leaves and red chillies. When fried, pout it over the chutney and mix. 
Chutney ready to eat eat with rice, roti or bread. It is so yummy, it can be eaten by itself.

Comments

Popular posts from this blog

Secret Garden resort at Colomb bay, Patnem, South Goa

A drive through a beautiful land - Journey from Patnem to Quepem by road, Goa

Mana (India's last) Village