Carrot fry (carrots sauteed in south indian spices with milk)

Ingredients

• Oil - 1.5 tablespoon
• Carrots - 16 ounces bag or 10 carrots (chopped)
• Onion - 1 medium (chopped)
• Garlic - 3 cloves (chopped)
• Green Chillies - 2 (chopped)
• Curry Leaves - a few
• Urad Dal - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red Chili Powder - 1/4 teaspoon
• Dhaniya Powder - 2 teaspoons
• Garam Masala - 1/2 teaspoon
• Milk 1% / 2% - 1/2 cup
• salt to taste

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Preparation

• Chop the garlic, onion, green chillies and carrots. Set aside the seeds you will need for tempering. You will need to work fast.
• Add oil to a pan on low-medium heat . Add the cumin seeds, mustard seeds, and urad dal. Saute until the color of the seeds starts to change.
• Add the tumeric powder, saute for a few seconds. Add the green chillies and curry leaves. Careful, it will splutter. Cook for a minute.
• Add the onions, garlic, and salt. Allow this saute for 5 minutes, or until it becomes golden brown. After 5 minutes, add the carrots and dhaniya powder, red chili powder, and salt. Combine.
  
• Cover with a lid and set the heat to dial . Allow this to cook on slow fire for about 20-25 minutes, keep stirring and checking in between. The steam will soften the carrots.
• Once the carrots are soft, add garam masala. Combine. Finally, add the milk and mix well. Cook for a couple minutes and turn off the stove.

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