|2.||Oil 2-3 teaspoons|
|3.||Mustard 1/4 teaspoon|
|4.||Chana dal 1 teaspoon|
|5.||Jeera / cumin 1/4 teaspoon|
leaves 1 sprig
|8.||Green chilies 2-3|
|9.||Fresh coconut gratings 1 tablespoon|
|10.||Coriander leaves 3-4 sprigs, finely chopped|
|11.||Lemon juice to taste|
|12.||Salt to taste|
the carrots in water for 10-15 minutes.
Rub the carrots with your fingers to remove any dirt.
Wash with clean water.
Grate the carrots.
the onion, green chilies and coriander
the oil till it becomes hot.
mustard seeds, jeera and chana dal.
Fry till the dal becomes golden brown.
Add onion, chilies and curry leaves.
Fry till the onion becomes soft.
Fry for a few minutes.
Sprinkle a few teaspoons of water.
Cover and cook till the gratings become just soft.
If the water content is less in carrots, these could burn at the bottom. So, check and sprinkle a few teaspoons of water.
Mix and cook for a few more minutes.
coconut, coriander, and lemon juice.
stir fry is ready.
|TIPS||Carrot Stir Fry|
|1.||Add a few pinches of turmeric to make the fry more healthy.|
|2.||Add a few pinches of hing / asafoetida for flavor and to aid digestion.|