Carrot Fry

Submitted by Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 5 carrots
• Shredded coconut - 2 tblsps
• Red chili powder - 1/2 tsp or more according to taste
• Curry leaves - 8-10 chopped
• Jeera (cumin seed) - 1 tsp
• 1½ tblsps oil
• Salt to taste

Cut carrots finely into small pieces.

Take a pan (preferably nonstick) and add some oil to it.

Then season it with jeera and curry leaves.

When it's done, add finely cut carrots, salt, red chili powder and shredded coconut.

Mix them well and cook keeping the lid.

Don't allow the steam into the curry while cooking, since this gives you the fry taste.

After 7 minutes, check the spices and finally cook it for just 5 minutes without the lid.

Serve carrot fry with hot rice and enjoy.

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