Ingredients:
- 4 Medium carrots
- 1 tablespoon + 1 teaspoon cooking oil
- 1/2 teaspoon chili powder
- salt to taste
- 2 tablespoons shredded unsweetened coconut
- 1/4 teaspoon mustard seed
- 1 small red onion
- 3-4 dried red chili broken into 2-3 pieces
- few curry leaves
Method:
- Peel and wash carrots
- shred them using a shredder with smaller holes
- chop onion into small pieces
- add 1 teaspoon of oil to the skillet and coat throughly
- when hot, add shredded carrots and add chili powder, and salt and cook on low flame uncovered until all water is absorbed about 6-8 minutes
- add shredded coconut and mix with carrots and cook for another minute or two
- transfer to a bowl
- wash skillet (or use another skillet) and dry. Add one tablespoon oil and once hot add chopped onion and fry until golden brown
- add curry leaves and dried red chilies and fry for another minute or two
- Now add cooked carrots and mix well
- Serve with rice
