This delightful Gujarati side dish is served with main meals. Here it’s made with carrot, but it can also be made with finely shredded cabbage or raw papaya. It is sometimes served as an accompaniment to crisp, savory, and sweet Sunday breakfast snacks such as “ganthiya”, which are crisp wafers made with chickpea flour and spices, and “jalebi”, a rich sweet made with flour, deep-fried and soaked in sticky sugar syrup.
- 1 Teaspoon vegetable oil
- 1/2 Teaspoon black mustard seeds
- 1/2 Teaspoon cumin seeds
- pinch of asafoetida
- 1 Teaspoon white sesame seeds
- 2 large carrots, peeled and finely grated
- pinch of sugar
- 2 Tablespoons fresh cilantro leaves, chopped
Heat the oil in a small saucepan over high heat and add the mustard seeds. When they begin to pop, add the cumin seeds, asafoetida, and sesame seeds. Cook for a few seconds.
Add the grated carrots, season with salt, add the sugar, and cook, stirring, over medium heat for 5 to 6 minutes. Remove from the heat.
Stir in the cilantro and serve warm.