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Carrot Koshimbir

2 Carrots
1 Green Chili finely chopped
4 tsp peanuts - coarsely ground
1 tsp Lemon juice
1/2 to 3/4th tsp Salt
2-3 tsps Sugar

For tempering
2 tsp Oil
1 tsp Black Mustard seeds
1/2 tsp Asafoetida

For garnishing : Freshly grated coconut (if available) and chopped cilantro leaves


Peel and grate carrots. Add the coarsely ground peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well. Keep aside. Heat oil in a pan. Add mustard seeds. As they start sputtering, add asafoetida. Pour this over the carrot mixture. Mix lightly. Garnish with coconut and coriander leaves.

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