Showing posts from September 1, 2017


Preparation: 10 minutes
Cooking time: 6 minutes
Serves: 2 

Carrots 8nos  Peanut oil one tablespoon Mustard seeds one spoon Saunf powder one spoon Karam masal powder one spoon Turmeric powder one spoon Red chilly powder one spoon Green chilly one or two Curry leaves 10 nos Cilantro leaves optional half cup Bellary onion pieces one tablespoon Ginger grates one spoon Garlic grates one spoon Salt to taste Lemon half

Wash the carrots and peel off. Trim both the edges. Chop them into discs. Heat the oil over a medium flame. Add mustard seeds to crackle. Add onion, curry leaves and green chilly. Saute them until the onion turns transparent. Add saunf powder, turmeric powder, red chilly powder and karam masal powder. Add ginger and garlic gratings. Saute them over a low flame until the fine aroma emanates.

Transfer the carrot discs to the pan. Saute them so as to stick all the ingredients over the discs. Sprinkle salt and add required water. Allow cooking for 6 minutes over low flame until the entire…