Simple and easy, Carrot-Tindora Curry is a great way to combine the two
vegetables and get the benefits of both in one meal. Serve this
vegetarian/vegan curry with plain rice. Add a dash of lime juice to add
a nice tang to the curry.
Wash the tindora and remove as many seeds as you can.
Place in a microwave-safe bowl, add salt and turmeric powder, stir, and
sprinkle some water. Cook in the microwave for 5 minutes or until
Heat the oil in a medium skillet.
Add the chana dal
and fry until almost golden. Add the mustard and cumin seeds and fry
until golden. Add the red chillies and curry leaves and fry for a
couple of seconds.
Add the carrot along with salt and saute for 2
Add the cooked tindora. Adjust salt as needed and
saute the carrot-tindora curry for 2 more minutes.
Add the grated coconut and saute for a few seconds
and remove from heat.
Add a dash of lime juice and serve the carrot-tindora
curry with plain rice.