Carrot Curry

Ingredients

• 2 cups carrots, cut into small cubes or grated
• 1/4 coconut, freshly grated (or dry)
• 1/4 tsp red chilli powder (optional)
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• Turmeric powder, a pinch
• 2 tsp chana dal (split bengal gram) or urad dal (split black gram)
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai)
• 2 red chillies, cut into pieces
• 5-6 curry leaves

Preparation

1. Place the carrots in a microwave-safe bowl along with a little water and salt and cook for about 5 minutes or until tender.
   
   
2. Heat oil in a skillet or wok. Add the asafoetida powder and chana dal, and fry until almost golden.
   
   
3. Add the cumin and mustard seeds and fry for a few seconds. As they start to pop, add the red chillies and fry for a couple seconds. Add the curry leaves and turmeric powder.
   
   
4. Add the cooked carrot, and saute on medium heat for about 2 minutes.
   
   
5. Add the coconut and saute for a few more seconds.
   
   
6. Serve the carrot curry with plain white rice and ghee (clarified ghee).

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