Carrot, everyone loves carrot, few due to the color, due to the taste. Carrots when raw also has a fantastic taste. I would say that anytime you open my refrigerator you could find carrots, it’s all anytime favorite and anytime available vegetable in most of the houses. This is one of the most common one among the root vegetables.
The health benefits of carrots include reduced cholesterol, prevention from heart attacks, improving vision, facilitates digestion and reducing the signs of premature aging. This is an simple and easy dish which is prepared in most of the families across India. Let us move on to the recipe…
- Carrots – 4 nos
- Onion – ½ no
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Curry leaves – a sprig
- Grated coconut – 2 tbsp
- Turmeric powder – ¼ tsp
- Green chilies – 2 nos
- Salt to taste
- Oil – 2 tsp
- Peel and finely grate the carrots. Peel and finely chop the onions, slit the green chilies into two equal halves (lengthwise).
- Heat oil in a kadai, add in mustard seeds, split blackgram and curry leaves. Wait until they crackle.
- Add in the onions and green chilies, cook until they turn transparent.
- Add in the grated carrots along with turmeric powder and salt, cook until they turn light yellow in color.
- Add in the grated coconut and cook until the raw smell goes off.
Serve hot with steamed rice and any curry.