Tuesday, June 30, 2009

Carrot Bhaji

1 lb Carrots1 tsp Mustard SeedsOil
3-4 Green ChilliesSalt
3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
1 tbsp Grated Coconut

Peel and finely chop the carrots.
In a skillet, add mustard seeds and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.

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