February 2017
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Gajar Ka Achaar
[Food-November 2008]

Achaar is no longer made in many homes anymore. It can be a tedious process but there are also quicker and easier ways to have homemade achaar without sacrificing on quality and taste. So don’t settle for the store bought version because with just a little time and effort you can have a tastier achaar. Gajar ka Achaar is one of the simplest types of achaar to make and goes really well with pulaos and khichris.

2 carrots

salt, to taste

2 tbsp. corn oil

2 cloves chopped garlic

1 tsp. coriander powder

mirchi, to taste

1/2 tsp. haldi

Peel the carrots. Cut them into little matchstick size pieces and place them in a bowl. Sprinkle the carrots generously with salt and toss to coat. Place the carrots on a large tray and spread them out. Place the tray outside in the sun until the carrots are dry. Heat a little oil in a skillet. Remove from heat and stir in garlic, coriander, mirchi, and haldi. Cool the mixture completely and then toss with the carrots. Leave outside for two days in an airtight container to “pickle” the mixture. After a couple of days store the achaar in the fridge.

[photo credits: manjulaskitchen.com]

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