Preparation: 10 minutes
Cooking time: 6 minutes
Serves: 2
Ingredients:
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
Procedure:
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 water exhausts.
Squeeze lemon over the carrot discs.
Add cilantro leaves.
Remove from flame and transfer the cooked carrot discs to the serving bowl.
Serve hot or warm with any meal!
