Carrots in the garden are now the perfect size for eating, yet there are still store-bought carrots in the refrigerator. It is time to include more carrots in the menu. Of course the ones used for salads or eaten out of hand will be fresh out of the garden and the store-bought carrots used in cooked dishes. I utilized carrots two ways for our midday meal.
Ingredients for the carrot patties were:
- shredded carrots
- chopped onion
- chopped jalapeño
- chopped garlic
- chopped celery
- kosher salt
- crushed cumin & coriander seeds
- red chili powder (deggi mirch)
- cardamom powder
- chickpea flour (besan)
- bread crumbs
- chopped parsley
- chopped cilantro
- bread crumbs
Shredded carrots, onions, jalapeño, garlic and celery were tossed with kosher salt in a colander lined with cheesecloth. The vegetables were left to drain over a bowl.
After awhile the salted vegetables were wrapped up in the cheesecloth, twisted and squeezed to get as much liquid out as possible. All of the liquid was saved for use in the sauce.
Crushed cumin seeds, crushed coriander seeds, red chili powder and cardamom powder were added to the salted, drained and squeezed vegetables.
Chickpea flour (besan) was then mixed in, then chopped parsley and cilantro.
The seemingly dry mixture was packed down in the bowl and allowed to sit and absorb moisture that remained in the vegetables.
When it was time to make the patties the mixture was quite moist so bread crumbs were mixed in. Patties were then formed, coated with more bread crumbs and fried in a skillet sprayed with olive oil.
While all this was going on the sauce was also being prepared. Mustard seeds, chopped green chili and chopped curry leaves were fried in mustard oil.
Shredded carrots and cabbage were added to the skillet.
After a few minutes a combination of masa harina and all purpose flour was mixed with the vegetables and roasted for a couple of minutes.
A partial can of coconut milk and the squeezed liquid from the vegetables for the patties were stirred into the masa coated cabbage and carrots. Water was added as needed.
The gravy was seasoned further with cumin powder, red chili powder (deggi mirch), nutmeg and powdered fenugreek leaves (kasoori methi).
It all came together in the end.