Garlic will not be needed for this recipe, because fragrant asafoetida can replace it. The popular Indian spice is often sold in Ayurvedic shops. It is added to the dishes with caution, otherwise an unpleasant bitterness may appear.
Ingredients
- Carrots - 500 g
- Asafoetida - at the tip of the knife
- Vegetable oil (odorless) – 40 ml
- Apple cider vinegar - 1 tbsp.l .
- Lemon zest - 0,5 tsp.
- Paprika - 0,5 tsp.
- Ground red pepper - 0,5 tsp.
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Peel the carrots and grate them on a special grater.
Add salt, sugar, ground red pepper, paprika and mix well.
Heat vegetable oil in a frying pan, add asafoetida and immediately remove from heat.
Pour hot oil into carrots, add vinegar and lemon zest.
Mix well, cover with cling film and refrigerate for 2 hours.
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