Sindhi Koki with Steamed Gajar Koshimbir and Mango pickle
I love this Koshimbir, you may call it raita. Whatever! it tastes good and makes you feel equally good about eating healthy and in the end that's what matters right? When it's a light lunch we eat it plenty just like a bhaaji. When in a thali it is served, a spoonful. Who said a koshimbir cannot elevate to a higher position when it is so good. On this day that's what we did. You might have your favorite koshimbirs but I bet you will include this one instantly to that list, once you taste it.
So hereis what you got to do.
4 medium carrots
1 cup curd
salt and sugar to taste
1 green chili
handful of cilantro
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
1 teaspoon oil
Shave the carrots clean, wash and then grate them. In a small box pack the grated carrot and steam. Do not add any water to the carrots. This steaming can be done along with other things in a pressure cooker like when you are cooking dal and rice.
After steaming let the cooker cool. Remove the steamed carrot box and keep aside.
Heat oil in a smal kadhai or handi. Splutter mustard seeds, add the asafoetida, green chopped chili and cilantro in that order. Add the salt and sugar. Mix well then cream it up along with curd. Putting in your little finger, check if it is good. You will agree with me instantly, it is. Serve it with a choice of parathas, we had ours with Sindhi Koki . A guilt free meal.