Carrot-Onion Fry

Ingredients

• 4 cups carrot, scraped (not peeled), and sliced into thin rounds
• 3 cups onion, cut into medium cubes
• Turmeric powder, a pinch
• Asafoetida powder, a pinch
• 1 tsp urad dal (split black gram)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 4 curry leaves
• 1 red chilli, broken into a couple pieces
• 1-1 1/2 tsp red chilli powder
• Salt to taste
• 4-5 tsp vegetable oil

Preparation

1. Heat the oil in a wide skillet. Add the asafoetida and urad dal and fry for a few seconds.
2. As the dal starts turning golden, add the cumin and mustard seeds and fry until they start popping.
3. Add the red chillies, turmeric, and curry leaves and fry for a couple seconds.
4. Add the onions and carrots and a little salt and stir.
5. Sprinkle a little water and cover and cook on medium heat, stirring occasionally, until the vegetables are tender.
6. Remove the lid, and add the red chilli powder, and saute the carrot-onion fry for 3-4 minutes on medium heat until the pieces start browning a bit.
7. Remove from heat, and serve the carrot-onion fry with phulka or rice.

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