This Maharashtrian salad from Western India, can be also made with various other vegetables, such as radish or cabbage. More often than not, crushed or ground peanuts are added, as in this recipe, which is perfect complement to any mild curry.
4 carrots, peeled and coarsely grated
1 onion, finely chopped
2 tablespoons freshly squeezed lemon juice
1 green chili, finely chopped
½ teaspoon salt
1 teaspoon sugar
2 tablespoons roasted peanuts, crushed (optional)
1 tablespoon peanut oil
6 curry leaves
½ teaspoon brown or black mustard seeds
¼ teaspoon turmeric
- Put the carrots, onion, tomato lemon juice, sugar, salt, and peanuts, if using, in a large bowl and mix well, set aside
- Heat the oil in a skillet over medium high -heat. Add the curry leaves and mustard seeds and fry, stirring constantly, 30 seconds or until they boil. Don’t burn.
- Add the turmeric, then drizzle the hot mixture over the salad and stir well
- Set aside until the salad cools completely, then cover the bowl with plastic wrap and refrigerator until required.
Cuisine Writer
