2 lb. carrots
4 tablespoons olive oil
1 teaspoon cumin seeds
1/4 teaspoon crushed dried chili pepper (optional)
6 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons paprika
1 teaspoon kosher salt
2 teaspoons tamarind paste mixed with 2 tablespoons hot water
1/2 cup chopped cilantro
1. Boil salted water in a pot. In the meantime peel carrots and slice to 1/4” rounds. Cook carrots in salted water for about 9 minutes, until fork tender. Drain.
2. In a non stick pan heat oil over medium-high heat. Add cumin seeds and mix for a few seconds, add garlic and hot pepper and mix for another minute. Add turmeric and paprika and cook for about 30 seconds while stirring, then add the carrots to the pan, stir, and add the salt and diluted tamarind. Continue cooking for 2 minutes longer while stirring and then remove from the heat.
3. Cover the carrot salad and put in the fridge overnight to enhance he flavors. Before serving, mix in the cilantro.
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