Sliced Carrots – 5 (Round Shaped)
Chilli Powder – 1 ½ tsp
Saunf (Fennel) Powder – ½ tsp
Water as required
Chopped Onions – 1 (big)
Salt to taste
Turmeric Powder – 1/8 tsp
Grated Coconut – 4 tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Oil – 1 tsp
Method
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. Fry until the dal changes it color to golden.
Add chopped onions and fry for few minutes. Then add sliced carrots and saute it well.
Now add salt, turmeric powder, saunf powder, chilli powder and enough water. Close the lid and keep cook.
Once it done, then sprinkle little oil and grated coconut and the saute it well. Switch off the flame. Garnish with chopped coriander leaves.
