Sunday, March 7

Carrot Stir Fry

Carrots fresh from the veggie patch are a real delight for the eyes. Carrots are the best vegetable source of vitamin A; they supply 11,000-mg. Per 100 grams. Fresh Carrots provide an abundance of nearly all life supporting nutrients. Freshly extracted carrot juice is one of the best natural medicines available for preventions from colds and viruses. In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes etc.. I tried this carrot stir fry for the first time and it taste's good, so i thought of why not add this dish on my blog. so here it is.....

2 big carrots chopped in to tiny pieces
1/2 bowl channa dal (soked in to water for 2 hours)
1 onion, 2 green chillies, few coriander leafs stem (Chopped)
5 to 6 curry leafs
1/2tbs ginger garlic paste, 1/2tbs turmeric, 1/2tbs chilly powder
1/2tbs cinnamon seeds, 1/2tbs musturd seeds
Oil as per req
Salt as per taste

Cooking Method
Pressure cooker channa dal for 8 to 10 minutes
In a broad pan heat oil, saute carrot for 5minutes and keep it seprate
Heat oil in frying pan, add curry leafs, musturd, cinnamon seeds and ginger garlic paste, saute for 30sec
Add onion, green chillies and boiled channa dal and sprinkle 1/2tbs salt on it, and fry it to golden brown
Then add turmeric, coriander powder and chilly powder, cook till the masala raw smell goes
Now add Carrot, coriander leafs, salt if required, and 1/2 cup of water mix it gentely
Keeping stirring in between so that it will not stick to the frying pan, add more water in between if it required
Cook for 10 to 12 minutes
Serve with hot Roti's or as a side dish for Dal Rice...


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