Serves 2
10 min
Carrot Sambharo
Recipe GLPR0e17574b1ed325
A vibrant warm carrot salad from Gujarat that combines fresh grated carrots with a fragrant tempering of mustard and sesame seeds. Green chilies add a gentle heat while lemon juice brightens the flavors. This quick, crunchy side dish is served warm and makes a perfect starter or appetizer.
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Ingredients
1 tablespoon Vegetable oil
¼ teaspoon Mustard seeds
1 teaspoon Sesame seeds
1 Green chili, finely chopped
1 cup Carrots, peeled and grated
to taste Salt
¼ teaspoon Fresh lemon juice
Directions
Heat the oil in a pan over medium heat until shimmering, about 1 minute.
Add the mustard seeds and allow them to crackle and pop, stirring occasionally, for about 30 seconds until the popping slows.
Add the sesame seeds and fry for 15-20 seconds, stirring constantly, until fragrant and lightly toasted.
Stir in the chopped green chili and cook for 30 seconds until the aroma is released.
Add the grated carrots and salt to taste, mixing well to combine with the spiced oil.
Cook, stirring frequently, for 3-4 minutes. The carrots should remain crisp and tender, not soft.
Remove from heat and squeeze the fresh lemon juice over the carrot mixture, stirring gently.
Serve warm as a side dish, appetizer, or starter.
