Looking back at my school days, I realize how much I cherished the consistency of homemade food. In the winters of my childhood, my mother’s red carrot pickle was a staple. Back then, red carrots were the only variety we knew, appearing only for a fleeting season. That pickle had a taste that was truly "out of this world." I used to literally hog it; it paired perfectly with almost every dish on the table.
Interestingly, Carrot Halwa wasn't part of the traditional Maharashtrian culture in our home back then. Instead, my mother made the world's best carrot kheer. It had the most appealing color, a rich taste, and provided a deep sense of satisfaction. In winter, carrots would find their way into our rice, our curries, and, of course, the fresh salads we enjoyed daily.
Now, it is my turn in the kitchen. Over the years, the "Halwa culture" took over, and I added it to my repertoire. Carrot curries both dry and gravy-based became tiffin norms. Grated carrot salad, which we fondly call koshimbir, became a regular side. At my home, red carrots are now mandatory in poha; their presence, color, and taste are a healthy addition to almost all breakfast items, from upma and dosa to uttapam and parathas.
The list is truly endless. Recently, I discovered carrot wadi (mithai). When my kids were small, I often made carrot cakes. I even heard a celebrity mother on a reality show recently speak about colorful carrot puris, an idea that sparked my curiosity. From being a must-have in my grilled sandwiches to providing the perfect texture in veg cutlets, the carrot is a versatile hero. Even in our evening bhel, amidst the potatoes and tomatoes, a handful of grated carrots adds a healthy, fun crunch.
As winter draws to a close, I find myself waiting for the red variety to return next year, making do with the orange ones in the meantime. Reflecting on this journey, it feels as if a film has been rolling in front of my eyes, a colorful, nutritious, and soul-warming story of a simple vegetable.
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