Carrot Sesame Masala

Ingredients

• 4 cups carrots, sliced into thin ovals or rounds
• Turmeric powder, a pinch
• 4-5 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 1 tsp mustard seeds
• 5-6 curry leaves
• Salt to taste

For Masala

• 3 tsp sesame seeds, white or black
• 4 tsp dalia (roasted and peeled chickpeas/chana)
• 4 tsp coconut, grated and dried
• 3 red chillies

Preparation

1. In a small pan, roast the sesame seeds until aromatic and remove. Roast the dalia for a few seconds and remove. Roast the red chillies until crisp and remove. Roast the coconut until lightly browned and remove. When cool, in a small spice grinder, grind into a powder and set aside.
   
   
2. Heat the oil in a wide skillet. Add the asafoetida powder and mustard seeds and fry until seeds start popping. Add the curry leaves and fry for a second. Add the carrots along with salt and stir-fry for a minute. Sprinkle some water and cover and cook on medium-low heat for 5-6 minutes, stirring occasionally, until tender.
   
   
3. Remove the lid and sprinkle the masala powder and saute for 2-3 minutes on medium heat until the raw flavor of the masala is gone.
   
   
4. Serve the carrot sesame masala with plain rice and ghee (clarified butter).
   

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