Carrot fry
Ingredients
Carrots - 2, large, peeled and cut into small pieces. Asafoetida - pinch (optional) Green chilies - 2 or 3, slit length wise. Ginger - 1/2 INCH, grated Curry leaves - 1 sprig. Coriander powder - 1 1/2 tsps. Toasted sesame seeds - 2 tbsps, lightly crushed. Red chili flakes - 1/2 tsp. Salt to taste. Oil - 1 tblsp.
Direction
Heat oil in a cooking vessel. Once hot, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds. Add the chopped carrots and mix. Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts. Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts. Add the crushed toasted sesame seeds and crushed red chili flakes and mix. Turn off flame and remove into a serving bowl. Serve warm with rice or rotis.
