Gajarachi Koshimbir

As I explore the cuisine of the Maharashtra region of India, I’m finding these wonderful veggie sides that are both delicious and colorful. This one in particular, a beet and carrot salad is refreshing and light and is best eaten with Chickpea Crepes ( see my recipe ) or other flat bread. The sweet sour lime dressing with the mustard seeds, jalapenos, garlic and Asafoetida topped with chopped peanuts and cilantro can be prepared from any combination of vegetables, cucumber, tomatoes and onions being my favorites.

Two large  grated carrots , one beet  and jalapenos to taste( I personally enjoy chopped into fine sticks) If you prefer tenderness, boil or roast the roots.
juice of  a lime juice and a pinch of ground cumin
½ tsp of sugar, raw is best
Salt,to taste
Chopped cilantro to taste
Chopped roasted peanuts for garnish

To temper, heat the following until seeds begin to pop and pour over vegetables

A tsp of oil
A tsp black mustard seeds
A pinch of Asafoetida


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