Recipe credit: Darshana Muzumdar
Serves 4 – 6 as a part of an Indian meal.
- 1/2 kg carrots
- 2 onions
- 3-6 green chillies
- 1/4 coconut
- juice of 1/2 lemon
- salt to taste
Wash, peel and grate the carrots. Cut the onions in half and chop them fine or in thin slices. Chop the chillies fine. Grate the coconut. Mix all the ingredients and gently rub all ingredients with your fingers to blend the flavors and allow the carrots and onions to release some juice. It is best to allow the koshimbir to rest for 10-15 minutes. Serve as an accompaniment in an Indian meal.
For the Whole-Food Plant-Based (WFPB) version:
Do not peel the carrots. And use rock salt instead of refined salt. That’s all!
Tip: Apply a little oil, (any oil will do) if your fingers or any part of the body start burning because of green chillies, and it will subside and go away almost instantly.