Chutneys, pickles & drinks · Biya Samaraan
Gajari Mirchiyun
Carrot and green chilli relish
A tikho (hot), dry relish-style side of thin carrot (gajari) and green chilli (mirchiyun) strips cooked under a lid in mustard-seed oil, then finished with a spoon of gram flour and lime juice. It can be served hot, at room temperature or chilled.
Ingredients
Make
Method
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Peel and wash the carrots and cut them into thin, long strips. Cut the green chillies into similar thin, long strips.
Heat the oil in a pan over a medium flame. When it is hot, add the mustard seeds and let them splutter/temper.
Add the carrot and chilli strips and the salt. Cover the pan with a thali [plate] filled with water.
When the carrots are tender, take off the cover. Add the gram flour and lime juice, mix well and simmer for a couple of minutes.
When the gram flour is cooked, take the pan off the heat and serve as needed.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Hot, at room temperature or cold, as a side with any savoury dish or as part of a meal.
Nutrition
EstimatedPer tablespoon
14 kcal
- Protein
- under 1 g
- Carbohydrate
- 2 g
- Fat
- under 1 g
We estimate about 19 tablespoons from the weight of the dish.
Whole recipe
270 kcal
- Protein
- 5 g
- Carbohydrate
- 32 g
- Fat
- 15 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos