Okay, this is my second attempt at food blogging, and really it is something I am beginning to enjoy. The pictures were clicked a long time back and I have been prompting myself to sit down to complete the blog post, anyway, better late than never!
There is something about a red, juicy carrot that makes any dish truly palatable. It is also one of my favourite veggie that I gorge on during winters. Now that the season is well past its reign and the dusty, sometimes hot, sometimes cold spring is in, I am bracing up for the cruel summers. Not just for the heat but also for the dearth of fresh vegetables.
This is my eulogy to the red juicy carrot that I won’t see until next winter. A simple, to-do recipe – Pickled Carrots!
1) 5 Juicy, red carrots
2) Mustard Seeds, black and yellow
3) Curry Leaves
4) Grated Capsicum – One Large
5) Lemon Juice
6) Salt to Taste
In a pan, take 1.5 tablespoons of oil. Once hot, let the mustard seeds and curry leaves to splutter.
Pour the grated carrots and stir, till soft and cooked.
Once cooked, add the grated capsicum and cook for another 3-4 mins on medium flame
Once cooked, add the juice of one lemon
Now I cooked it on the gas, but it is a microwave dish too. So if you’d like one can micro it too.
Serve it with rotis or rice, I like it with the latter