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