Prepare this fresh and vibrant carrot and daikon radish salad that’s dressed with a simple tempering, lemon juice and sesame seeds. It’s an easy warm side dish to serve alongside your favourite recipes.
- Ingredients notes
- Serving suggestion
- Storage
Gujarati Sambharo made with white cabbage and carrots is a staple in our house. It’s perfect as a side dish or warm salad with lentils curry such as Mag Nu Shaak or Brown lentils Curry .
Whenever we get hold of white radish, aka mooli in hindi, we also prepare this easy gajar mooli salad.
Carrot salad with mild daikon radish is so light. The combination of carrot and daikon radish go together so well and the dressing is flavourful and zingy. It comes together in 5 minutes.
I’ve added a single green chilli that adds a gentle heat but it’s optional.
I tend to use a food processor to achieve the julienne but you could alternatively use a spiralizer and make “noodles” or use a vegetable peeler.
The tempering is simply tossed through the vegetables meaning they retain their vibrant colour and crunch.
For a festive variation, try this Diwali Salad with beetroot and pomegranate.
Ingredients notes
Carrots – peeled and julienned or cut into thin matchsticks.
Daikon radish – daikon radish are mild and sweeter in flavour compared with the red radish. Look for creamy white long daikon with minimal blemishes. You will need to peel and grate with a food processor or use a mandoline to cut into matchsticks.
Sesame seeds – you can use white and/or black.
Oil – use a mild flavourless oil.
Mustard and cumin seeds – tempering mustard and cumin seeds adds a delicious warming flavour.
Salt to taste
Mild green chilli – optional
Lemon juice – freshly squeezed or bottled. Alternatively use lime juice.
Finely chopped coriander – for garnishing
Altnetiavely, dress the carrots and daikon with this Indian Salad Dressing .
Serving suggestion
Pair this carrot daikon radish salad alongside your favourite Indian meals or in Gujarati thali .
You can also top it on burgers, serve it alongside a BBQ or with Sun-dried Tomato Chickpea Cakes/Patties .
Storage
Store leftover carrot daikon salad in an airtight container and keep in the fridge for 2-3 days. You can serve it chilled or warm for a few seconds in the fridge to bring it to room temperature.
I do not recommend freezing this salad as the vegetables will loose their texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Carrot and Daikon Salad
Equipment
- grater
- small pan
Ingredients
- 1 cup daikon white raddish
- 1 cup carrots
- 2 tablespoon sesame seeds
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 teaspoon green chilli optional
- salt
- 2 tablespoon lemon juice
- 2 tablespoon fresh coriander.
Instructions
- Place grated carrots and radish in a mixing bowl.
- Sprinkle salt and cut green chilli on grated daikon and carrots.
- Heat oil in a small pan on medium heat, add mustard and cumin seeds.
- Once it crackles add sesame seeds.
- Once sesame seeds pops pour everything on salad mixture.
- Add lemon juice and mix well.
- Sprinkle coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2015.
Carrot and Daikon Salad
Equipment
- grater
- small pan
Ingredients
- 1 cup daikon white raddish
- 1 cup carrots
- 2 tablespoon sesame seeds
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 teaspoon green chilli optional
- salt
- 2 tablespoon lemon juice
- 2 tablespoon fresh coriander.
Instructions
- Place grated carrots and radish in a mixing bowl.
- Sprinkle salt and cut green chilli on grated daikon and carrots.
- Heat oil in a small pan on medium heat, add mustard and cumin seeds.
- Once it crackles add sesame seeds.
- Once sesame seeds pops pour everything on salad mixture.
- Add lemon juice and mix well.
- Sprinkle coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bharela Ravaiya is a delicious Gujarati curry or shaak. Baby eggplants or aubergines are stuffed with a sweet, tangy and spicy peanut and coconut bharwan masala .
Naturally vegan and gluten-free.
- Ingredients notes
- Serving suggestion
- Storage
Bharela ravaiya nu shaak, made with baby eggplants, is also known as bharela ringan and stuffed brinjals curry. Note that technically ringan are large aubergines and for this recipe only baby eggplants are used.
It is a classic Gujarati recipe that is usually handed down generations. This version is my Grandmas and the only way that my Mum has prepared this recipe.
The highlight of this is the masala stuffing which is so versatile and can be used to make bharela bhinda (bharwa bhindi), bharwan karela and bharela bateta (with baby potato).
The masala is stuffed into the aubergines which are slit into four. The stuffed brinjals are then cooked on a low flame with a simple cumin seed tempering.
Handy tip: use fresh!
The success of this dish lies in using the freshest produce possible. Fresh vegetables are tender and require less cooking and the flavours are so much more vibrant! In fact, this dish is always prepared the same day or the day after we visit the grocery store for the best taste.
You’ll also love these other traditional recipes such as Karela nu Shaak and Tindora nu Shaak .
If you love aubergine curries, try my Brinjal Bhaji , Aloo Baingan and Gujarati Ringan Bateta nu Shaak .
Ingredients notes
Baby aubergines aka ravaiya round or long ones – look for eggplants that have a glossy skin and stalks are greenish colour.
Oil – any neutral or mild flavoured oil such as vegetable oil, sunflower oil, rapseed oil or avocado oil.
Cumin and mustard seeds
Asafoetida – or hing which aids in digestion. Avoid in gluten-free diets.
Masala Stuffing – this Gujarati style bharwan masala is made with peanuts, dry coconut, sesame seeds, spice powders (turmeric powder, red chilli powder, cumin coriander powder), fresh coriander leaves and besan.
Use lemon juice if amchoor powder is not available.
This sabji can be prepared in a pressure cooker with very little water until one whistle.
A ginger-garlic paste can be added to the stuffing.
Store away any remaining stuffing for another recipe.
Serving suggestion
Serve this stuffed aubergine curry as part of a Gujarati thali alongside Gajar Mooli Kachumber , Gujarati dal or Gujarati sweet kadhi .
Complete your plate with boiled basmati rice , pickle and soft rotlis .
Storage
Store leftover bharela ravaiya in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave or on low heat in a pan.
I do not recommend freezing this recipe as the aubergines will loose their texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bharela Ravaiya
Ingredients
- 15 eggplants small raviya
- 1 cup bharwa masala stuffing
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
Instructions
- Wash and pat dry the ravaiya. Cut a cross through the bottom of the ravaiya but keep the vegetable intact.
- Stuff the masala into slit ravaiya.
- Heat oil in a kadai or non-stick pan.
- Add mustard and cumin seeds and once they crackle add hing.
- Add the stuffed ravaiya in a single layer.
- Keep the heat on LOW.
- Cover the pan with the lid and let the ravaiya cook in the steam.
- Check after 10-12 minutes, gently rearrange them so they can cook on the other side as well.
- If masala gets too dry add very little water and cook on low heat.
- Occasionally turn them over and keep mixing all the masala with raviya. If you have any leftover masala, spoon it on top of the ravaiya at this stage.
- Cook until the aubergine are tender and cooked through.
- Garnish with freshly chopped coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2015.
