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


  • Carrot Fry (Carrots sauteed in South Indian spices with milk)
  • Carrot Fry (Carrots sauteed in South Indian spices with milk), Photo 2
Recipe type:
Main Dish
Number of serving:
5 servings
Preparation:
15 min
Cook time:
25 min
Ready in:
40 min
Difficulty:
Very Easy

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

Preparation

Step 1

Chop the garlic, onion, green chillies and carrots. Set aside the seeds you will need for tempering. You will need to work fast.

Step 2

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.

Step 3

Add the tumeric powder, saute for a few seconds. Add the green chillies and curry leaves. Careful, it will splutter. Cook for a minute.

Step 4

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.

Step 5

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.

Step 6

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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