Recipe by Rosy Pinto
Ingredients:
250 gms carrot (washed, peeled and finely chopped)
1 sprig curry leaves
1 medium onion (finely chopped)
1 long green chilli (chopped or slit)
1/2 tsp ginger (finely chopped)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1 tsp urad dal
1 tbsp coconut oil
1/4 cup grated coconut (adjust as per your taste)
Steps:
- In a vessel, heat oil on medium flame.
- Add mustard seeds. Once they start spluttering, add urad dal and fry until golden.
- Add chopped ginger and green chilli, saute for 30 seconds.
- Add curry leaves, chopped onion and salt. Mix and saute until onions turn translucent.
- Add turmeric powder and chopped carrots, mix well and cook covered on low heat without adding water.
- Stir in between and sprinkle a little water if required.
- Once carrots are cooked and tender, add coconut.
- Combine them well and cook uncovered for 2 to 3 minutes till it is done.
- ENJOY!
