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