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Spicy Wisey Carrots


Spicy Wisey Carrots

Spicy Wisey Carrots



Recipe Servings


Recipe 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


Cut the carrots into medium sized batons.

Blanch for 5 minutes in salted water. Drain and cool.

Temper the jeera, fennel seeds and green chilies in a pan of hot oil.

Heat up a little olive oil and sweat the spring onions, spring onion greens, green chilies and
the carrots and saute for a minute.

Add the ginger, clove, cardamom, red chilli powder.

Cook for a minute.

Add the jaggery and deglaze with apple cider vinegar.

Season to taste with salt and pepper.

Serve in a bowl.

Garnish with freshly grated coconut and fresh coriander leaves.

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Key Ingredients: carrot, olive oil, spring onion, green chillies, ginger, cloves, green cardamom, red chilli, vinegar, jaggery, coriander leaves, desiccated coconut, cumin seeds, fennel, salt, black pepper