I make this carrots and chillies side as a ready to eat pickle. The sweetness of carrots and the heat of chillies together create an interesting mix of flavours in this dish.
The first time I made it was when we had a welcome weekend brunch for a new family who moved into our apartment complex. Living in a remote location has this benefit of a close knit community. The brunch was a way of welcoming as well as introducing them to more Indian families in the city. When I asked a few friends on ideas for brunch, the almost unanimous response was poori-bhaji and sooji ka halwa. We hadn’t had it in a long time either so while the brunch was for the new family, the indulgence was for all of us! Halwa Poori Bhaji is a quintessential north Indian brunch. It doesn’t need anything else to complete it but I wanted to try a new accompaniment instead of the regular shop bought pickles. That is when I had first tried this carrots and chillies side. It is tangy, spicy and sweet all at the same times. Really tricks the tastebuds!
It stays well in refrigerator for upto a week so you can make a bigger batch, store in an airtight bottle and use it as pickle for more meals.
A side of Carrots and Chillies
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 6-8 (served as a pickle)
5 carrots, peeled and cut into sticks (about 2 inch long)
2-3 green chillies, deseeded and cut into strips
1 tbsp oil
1 tsp mustard seeds
5-6 fresh curry leaves
A pinch of asafoetida
¼ tsp turmeric powder
Juice of 1 lime
2 tsps sugar
Salt to taste
- Heat oil in a pan.
- Once the oil is hot, add asafoetida, mustard seeds and curry leaves.
- Add green chillies, carrots, turmeric and salt. Mix well, sauté for a few minutes and cook covered for about a couple of minutes till the carrots are soft but still have a bite in them.
- Sprinkle sugar and lime juice. Mix well and serve as an accompaniment.