Gajarachi (carrot) koshimbir  

2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
and sugar.

For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,

1. Peel and grate carrots.

2. Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.

3. Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida. This is a tempering for koshimbir.

4. Pour this tempering on the prepared mixture. Garnish with coriander leaves and serve.

Variation: Add 1 small chopped tomato and skip lemon juice.