Ingredients:

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

Method:

1. Grate carrot using a grater with small holes and keep aside. Pour oil in a fry pan, add mustard seeds, when they splutter add Bengal gram, chopped onions, crushed garlic and curry leaves and fry until onions have turned golden brown. Then add asafoetida and mix well. Now add grated carrot and salt. Fry well.
2. Add 2 tsp of water if required.
3. Take care to see that the carrot doesn’t get charred.
4. Add chopped coriander leaves.
5. When you feel that the raw smell of the carrot has disappeared and the carrot is done, remove from fire.
6. Serve hot with parotas or chapattis or Dosas. People with sweet tooth can add a piece of jaggery or a tsp of sugar. Happy cooking

Recipe courtesy of Annie Priya