Carrot kari


1. 4 to 5 diced carrots

2. Green chilli or dried red chilli 1 or 2

3. Mustard seeds, cumin ( jeera) seeds, urad dall one tsp each

4. Oil – one tsp

5. Grated coconut – optional

Pour oil in a pan or kadai and put the mustard seeds, cumin seeds, urad dall and wait till the mustard splutters. Add the chillies, curry leaves and sauté for a minute. Add the diced carrots and sprinkle a little salt water and sauté. Sprinkle a little water and keep the pan closed lightly. The carrot will start cooking in the steam coming out of the sprinkled water. Keep turning the carrots occasionally. Add cilantro leaves and the grated coconut and remove from the stove.