Carrots, large
|
6
|
Coconut, grated
|
¾ cup
|
Turmeric powder
|
¼ tsp
|
Chilli powder
|
1 tsp
|
Cumin seeds
|
1 tsp
|
Mustard seed
|
1 tsp
|
Urad dal
|
1 tsp
|
Curry leaves
|
1 sprig
|
salt
|
To taste
|
Method:
- Wash and chop the carrots into small pieces.
- Grind coarsely the coconut and jeera, adding 2 tbsp of water.
- Heat oil in a wok, add the mustard seeds and allow them to splutter. Add the urad dal and curry leaves and fry for 30 secs.
- Add the chopped carrots and sprinkle 2-3 tbsp of water. Cover and cook the carrots, stirring them once in a while.
- When the carrots are almost cooked, add the turmeric powder, chilli powder and salt. Mix well.
- Add the ground coconut mixture and cook 3-4 minutes or until it becomes dry.
- Serve hot with rice or roti.
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