Monday, September 29, 2008

Carrot Stir Fry

A quick and easy sidedish. Infact, a multipurpose curry I would say. Goes well with any indian bread, bread, or even dosas.

Carrots – 2 grated

Onion – 1 grated like cresents or finely sliced like cresents.

Red Chilli Powder – 1 tsp

Garam Masala – 1 tsp

Turmeric Powder – ¼ tsp

For tempering

Oil – 1 tsp

Mustard Seeds – ½ tsp

Fennel Seeds – ½ tsp

Curry leaves – 1

Salt as per taste


Heat oil in a kadai, temper as given. Add the onions and saute for 2 minutes. Add the carrot and other spices and saute for another 3 to 5 minutes. Cruncy Carrot stir fry is ready to be served.

Note: This can be done just with onions also. You can use grated beetroot instead of carrots or both combined. Butter a slice of bread and fill with this curry and close with another slice and toast, serve with ketchup. Makes a great evening snack for your kids. Make a ghee roast and spread the mixture, roll it up and give your kids, would definetly love them.

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