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Spicy Wisey Carrots

Carrots with an added punch. Cooked with rich flavours, perfect as it is or as an accompaniment.

Spicy Wisey Carrots Spicy Wisey Carrots

Chef's Name

: Vicky Ratnani

Recipe Servings

: 4

Recipe Cook Time

: 30 Minutes

Recipe Rating

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  • 2 medium sized carrots, par boiled

    1 Tbsp olive oil

    1/2 cup spring onions

    1-2 green chillies

    1 big pinch ginger powder

    1 big pinch clove powder

    1 big pinch cardamom powder

    1/2 Tbsp Kashmiri red chilli powder

    1 Tbsp apple cider vinegar

    10 gms jaggery

    2 tsp coriander leaves fresh

    1/3 cup grated fresh coconut

    1/2 tsp jeera

    1/2 tsp fennel seeds

    Salt  and pepper to season

    1 Tbsp chopped spring onion greens


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.





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