Ingredients:

• 4 – medium carrots, peeled and grated
• 2 – onions, chopped
• 3 tbsp – grated Coconut
• 5 or 6 – Curry leaves
• 1 tsp – Mustard Seeds
• 3 – dry red chillies, broken
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1 tsp – chilli powder
• Salt to taste
• 2 tbsp – oil

Method:

1. Heat oil in a pan and add the mustard and cumin seeds.
2. When they begin to splutter, add onions, curry leaves, and red chillies, and saute for a few minutes.
3. Add the grated carrot, turmeric, salt, chilli powder, and coconut and mix well.
4. Cook covered on low heat for about 6 to 7 minutes till the carrot is cooked. Serve hot.
5. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White