Carrot Sesame Masala is a spicy and flavorful dry curry for rice. Easy
to make, this South Indian vegetarian/vegan recipe is a tasty side. A
single, full-size carrot provides more than the daily
required intake of the essential vitamin A for an adult.
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.
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.
Remove the lid and sprinkle the masala powder and
saute for 2-3 minutes on medium heat until the raw flavor of the masala
Serve the carrot sesame masala with plain rice and
ghee (clarified butter).