Ingredients:
• carrot, peeled and diced – 500 gm
• coriander leaves, chopped – 3 tbsp
• oil – 2 tbsp
• Cumin seeds – 1 tsp
• garlic, minced – 3 tsp
• onion, minced -½ cup
• green chili, slit 1
• Turmeric powder -½ tsp
• chili powder – 1 tsp
• Lime juice – 2 tbsp
• Sugar – 1 tsp
• salt to taste
Method:
- Heat oil in a Kadai. Add cumin.
- When it sputters, add garlic.
- When garlic turns brown, add onion and green chili.
- Fry till onion is light brown.
- Add turmeric powder, chili powder and carrot.
- Add salt and 1.5 cup of water.
- Cover and simmer till carrot is cooked and just a table spoon or two of the liquid is remaining.
- Add lime juice, sugar and coriander leaves.
- Mix well and remove from fire.
- Serve with chapattis.