A well-intentioned post for a friend's JFI event got delayed, and even my own 2nd blogiversary post couldn't be completed in time. Finally, I couldn't let the year end without one last post.
I have mentioned before that koshimbirs are a favorite of mine. These are usually dismissed as simple seasonal salads, but fortified with peanuts, and amped with seasonings, they are bright with flavor and texture.
This combination came together one evening inspired by what was bought at the farmers' market, and based on my usual recipe for carrot koshimbir. The jicama added a crisp sweetness, and the beets added color and earthiness to create a completely new favorite which was deliciously addictive, and healthy to boot. I practically finished the entire bowlful.
This can be made with only carrots and will be called gajarachi koshimbir, the Maharashtrian carrot salad. As always, all seasonings can be adjusted to taste, but my preference is to have a good balance of heat, tang, and sweetness.
Carrot, Beet, and Jicama koshimbir
Ingredients
1 medium carrot
1 small beetroot (raw is fine)
1 small jicama
1/4 cup crushed peanuts
3/4 teaspoon red chili powder
1 teaspoon sugar
1 teaspoon salt, or to taste
For phodni (tempering):
1 teaspoon oil
pinch of mustard seeds
pinch of asafoetida (hing)
1/4 teaspoon turmeric
1 green chili, slit lengthwise into 2
1 Tablespoon lemon juice
1 Tablespoon chopped cilantro
Method
Grate the carrot, beet, and jicama in a medium sized bowl. Add the peanuts, chili powder, salt, and sugar.
Heat the oil in a small pan. Add the mustard seeds, and when they start to pop, add the asafoetida, turmeric, and chili. When the chili starts to change color, pour the oil over the rest of the ingredients.
Add the lemon juice and cilantro, and stir everything together to mix.
Have a healthy and happy new year!
