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Spicy Wisey Carrots

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Spicy Wisey Carrots
  • Recipe Servings: 4
  • Cook Time:
  • Carrots with an added punch. Cooked with rich flavours, perfect as it is or as an accompaniment.


  • 2 medium sized carrots, par boiled
  • 1 Tbsp olive oil
  • 1/2 cup spring onions
  • 1-2 green chillies
  • 1 big pinch ginger powder
  • 1 big pinch clove powder
  • 1 big pinch cardamom powder
  • 1/2 Tbsp Kashmiri red chilli powder
  • 1 Tbsp apple cider vinegar
  • 10 gms jaggery
  • 2 tsp coriander leaves fresh
  • 1/3 cup grated fresh coconut
  • 1/2 tsp jeera
  • 1/2 tsp fennel seeds
  • Salt  and pepper to season
  • 1 Tbsp chopped spring onion greens


  1. Cut the carrots into medium sized batons.
  2. Blanch for 5 minutes in salted water. Drain and cool.
  3. Temper the jeera, fennel seeds and green chilies in a pan of hot oil.
  4. Heat up a little olive oil and sweat the spring onions, spring onion greens, green chilies and
    the carrots and saute for a minute.
  5. Add the ginger, clove, cardamom, red chilli powder.
  6. Cook for a minute.
  7. Add the jaggery and deglaze with apple cider vinegar.
  8. Season to taste with salt and pepper.
  9. Serve in a bowl.
  10. Garnish with freshly grated coconut and fresh coriander leaves.