Gajarachi koshimbir can be prepared with curd or without curd. I prefer to make it with curd so that it can be served with hot roti also. If you are on a diet, you may skip peanut crush and seasoning. Trust me, it tastes equally good without seasoning and peanut crush.
1 cup grated carrot
1 chopped green chilly
2-3 tspns roasted peanuts crush (Danyacha kut)
¾ cup curd
¼ cup finely chopped corriander
½ tspn Sugar
Salt to taste
2 tspn pure ghee
½ tspn cumin seeds
A pinch of asafoetida
4-5 curry leaves (Kadhilimba)
Take grated carrot in a bowl.
Add chopped green chilly, peanut crush, corriander, sugar and salt to it
Now heat ghee in a kadai (You may use ‘Pali’ also for phodni)
Add cumin seeds, asafoetida and curry leaves to it.
Switch off the gas and pour it over the mixture.
Lastly, add curd to the mixture
Mix it with spoon and serve.
Note : The koshimbir can be served without curd also. But in that case, you may add lemon juice to it.