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Carrot and green chili stir-fry with mustard

Carrot and green chili stir-fry with mustard

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A Bangladeshi pickle: dried green carrots and green chili peppers, seasoned with turmeric, then cooked in mustard oil with panch phoron, garlic, ginger, m…

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Recipe from Sàádî, adapted by Recette de cuisine · · updated on

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First, the carrot sticks and green bell peppers are left to dry in the sun for a few hours, to help preserve them. Then, a thin layer of mustard oil is applied to the top to further protect them.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Resting3 hr 30 min
  • Total4 hr 15 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodstove
  • Estimated cost$8.48 $0.85 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
  • Vegetarian
  • Vegan

Ingredients

10 people
  • $1.54
  • $5.11
  • $0.66
  • $0.17
  • $0.48
  • $0.08
  • $0.01
  • $0.10
  • $0.15
  • $0.05
  • $0.13

Prices from US supermarkets for 7 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Peel the carrots and cut them into thin, finger-sized sticks; halve the green chili peppers. ≈ 8 min
  2. Dry them in the sun for 2 to 3 hours, in two separate containers.
  3. Rub them with salt and turmeric, and let them sit for 30 minutes.
  4. Heat the mustard oil in a kadai (a type of Indian pan) and add the panch phoron spice blend. Once it starts to sizzle, add the minced garlic and ginger.
  5. Add the carrots and bell peppers and cook for 5 to 7 minutes over medium heat, until they are slightly softened.
  6. Once they start to soften, add the chili powder and mustard paste, and mix well. ≈ 4 min
  7. Add the sugar and vinegar or lemon juice, and stir for another 3 to 4 minutes, until the oil separates.
  8. Allow to cool completely, then place in a clean and dry jar, and cover with a thin layer of mustard oil.

The bill

Carrot and green chili stir-fry with mustard

  • 500 g of carrots$1.54
  • 200 g of green chili peppers$5.11
  • 120 ml of mustard oil$0.66
  • 2 tablespoons of mustard seed paste$0.17
  • 1 teaspoon of turmeric$0.48
  • 2 tablespoons of salt$0.08
  • 1 tablespoon of sugar$0.01
  • 3 tablespoons of vinegar or lemon juice$0.10
  • 1 tablespoon of chopped garlic$0.15
  • 1 teaspoon of grated ginger$0.05
  • 1 teaspoon of dried chili powder$0.13

Total$8.48

that's $0.85 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of carrots
  • 200 g of green chili peppers
  • 120 ml of mustard oil
  • 2 tablespoons of mustard seed paste
  • 1 teaspoon of turmeric
  • 2 tablespoons of salt
  • 1 tablespoon of sugar
  • 3 tablespoons of vinegar or lemon juice
  • 1 tablespoon of chopped garlic
  • 1 teaspoon of grated ginger
  • 1 teaspoon of panch phoron
  • 1 teaspoon of dried chili powder

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