Ingredients:

• Carrot – 1/4 kg
• Onion – 1 medium size
• Mustard Seeds – 1 tsp
• Curry leaves – 10-12 leaves
• Garlic – 4-5 flakes crushed
• Asafoetida – a pinch
• Coriander leaves – a few leaves, finely chopped
• Bengal Gram – 1 tsp
• Salt to taste
• Oil for frying

Method:

1. Grate carrot using a grater with small holes and keep aside.
2. Heat oil in a frying pan and add mustard seeds. When they splutter, add Bengal gram, chopped onions, crushed garlic, and curry leaves, and fry until onions have turned golden brown.
3. Then add asafoetida and mix well.
4. Add grated carrot and salt. Fry well.
5. Add 2 tsp of water if required.
6. Take care that the carrot doesn’t get burnt.
7. Add chopped coriander leaves.
8. When you feel that the raw smell of the carrot has disappeared and the carrot is done, remove it from fire.
9. Serve hot with parotas or chapatis or dosas.

Recipe courtesy of Annie Priya