Shredded stir-fried Carrot



  • 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


  • 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


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