Carrot talasani.🤩❣️ The best thing I've had in a long time. It is so so so so so YUMMMMMM. ️It's spicy, sweet, tangy all in one bite. Caramalized, slightly charred carrots are so yummmmmmy rather than just cooked carrots which would be full of flavour from tamarind (tang), chillies (spice), garlicky from garlic used & with natural sweetness of carrots.
This easy dish hardly takes any effort to make. Hardly any prep. So try it out and let me know how you like them. Here's it's recipe from my sister's mil. A no-fail recipe. If you wanna watch how it's made it's here - video.
P.S: everybody who has tried this recipe has absolutely fallen in love with it.
Prep Time: 7-10 minutes
Cooking time: 25 minutes
1. Add lots of oil into a non-stick pan. You'll need it to fry carrots in the end.
2. Add in whole, slightly crushed garlic with skin on and fry until it starts to brown.
3. Next add red chilli powder, loads of it. There's nothing like excess garlic, oil or excess chilli powder to this dish. More the better.
4. Soak tamarind in 1/2 cup of water for 10 minutes. Depending on how tangy your tamarind is and how much you like tangy stuff use tamarind.
5. After 10 minutes squeeze tamarind well using your hands and add tamarind water to the pan as soon as you add red chilli powder.
Spiciness should compliment the tanginess. So use loads of red chilli powder & tamarind. We love them spicyyyyy & tangyyyyy. 🥰
6. Then add sliced carrots , salt and let them cook closed. Cook them well, adding water if needed in between.
7. Once they're just cooked enough let any water left dry out. After the water dries out let them char and crispen as much as you like. It'll make them delicioussssss. Way delish than just cooked soft carrots. You end up getting charred spicy-sweet, tangy carrots. 🥰🥰🤤🤤🤤Charred spicy garlic in them are also super yummmmmmmmm. 🤩 Lots of oil you used should help you char & get carrots crispy. If it isn't enough add little to help frying.