1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 cm ginger
2 cloves garlic
1 green chilli
1 stalk curry leaves
1/8 tsp fenugreek seeds
250g carrots/daikon, cut in batons
1/2 tsp turmeric powder
1/2 tsp salt
1/4 tsp sugar
2 tbls coconut vinegar
Grind coriander, cumin and mustard seeds to a course powder.
Pound ginger, garlic and chilli to a rough paste with 1 tbls water.
Heat 2 tbls oil and sizzle curry leaves.
Add crushed seeds and fenugreek – stir well.
Add garlic paste and stir 5 minutes until oil separates.
Add carrots, turmeric, salt, sugar and vinegar – cover and cook 10 minutes.
Store in refrigerator up to 2 weeks.
Inspired by random dhaba – Almora, Himachal Pradesh