Carrot Fry
This is a basic carrot fry recipe and you can play around with whatever ingredients you have on hand. I used toasted sesame seeds and coriander powder as the main spices which made for a good combination of flavors. You can add a dash of cumin powder and dry fenugreek leaves (methi) for a flavor variation. I would suggest using curry leaves during the tempering process as they lend a unique aroma to the carrot fry.
Carrot Fry Recipe
Prep time: 10 min
Cook time: 35 min
Yield: 4
Main Ingredients: carrot
Ingredients
Carrots - 2, large, peeled and cut into small pieces
Asafoetida - pinch (optional)
Green chilies - 2 or 3, slit length wise
Ginger - 1/2", 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 tbsp
Method
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.
Tips
During tempering, you can add 1/2 tsp mustard seeds. 1/2 tsp cumin seeds and 1/2 tsp split gram dal.
If you do not have crushed red chili flakes, add 1/2 tsp red chili powder at the time of adding coriander powder.
Carrot fry, a gem among Vegetarian Indian recipes with minimal ingredients. A healthy carrot dish that is rich is vitamin A and calcium.
Source: http://www.sailusfood.com/2013/01/24/carrot-fry-recipe/
