### TranslatedIngredients: 3 Carrots (Gajjar) - peeled and chopped into cubes,1 tablespoon Lemon juice,2 tablespoon Fresh coconut - grated,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Mustard seeds,1 pinch Asafoetida (hing),1/2 teaspoon Sunflower Oil - for tempering ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Gajarachi Koshimbir Recipe, cut the carrot and keep them ready. In a sauce pan combine the carrots along with 1/2 a cup of water and band boil them or 6-8 minutes. Turn off the flame. Drain the water and transfer the carrots in a bowl andset aside.in a mixing bowl add the lemon juice, coconut, salt and mix it well.For the tadka, heat a tadka pan with oil on medium flame, add the mustard seeds and allow it crackle, next add the asafoetida. Turn off the flame. Add this tempered mustard seeds over the carrot and mix well. Check for salt and garnish it with coriander leaves and serve.Serve the Gajarachi Koshimbir Recipe along with Maharashtrain Amti Recipe and Steamed Rice for aa light and simple meal.