Recipe Cook Time
Cut the carrots into medium sized batons.
Blanch for 5 minutes in salted water. Drain and cool.
Temper the jeera, fennel seeds and green chilies in a pan of hot oil.
Heat up a little olive oil and sweat the spring onions, spring onion greens, green chilies and
the carrots and saute for a minute.
Add the ginger, clove, cardamom, red chilli powder.
Cook for a minute.
Add the jaggery and deglaze with apple cider vinegar.
Season to taste with salt and pepper.
Serve in a bowl.
Garnish with freshly grated coconut and fresh coriander leaves.