Carrot fry with chilies

I usually dont like to eat carrot curry because of its sweet taste, but this is one simple dish I like to eat again and again. Carrots cooked and then sauteed with onions, green chili paste and garlic, gives it a special taste and aroma. Serve hot with rice or roti.

Ingredients:

Carrots – 4
Green Chilies – 4, chopped (You can add more if you want it spicy)
Onion: 1/2, chopped into small pieces.
Garlic clove -1
Cumin Seeds – 1/4 tbl sp
Mustard Seeds – 1/4 tbl sp
Split urad dal – 1/2 tbl sp
Curry leaves – few (optional)
Turmeric Powder – (optional)
Oil – 2 tbl sp
Salt – 1 tbl sp

Cooking Procedure:

1. Peel off the carrots and cook them adding salt to water, until they are medium soft. You should be able to pierce knife easily thorugh the carrots. While the carrots are cooking, grind or crush the green chillies and garlic. Let the carrots cool down, and cut into small pieces.

2. Heat oil in a pan, add cumin seeds, mustard seeds, urad dal, curry leaves and let them splutter. Add onions, pinch of salt to soften the onions, turmeric powder and saute for few minutes. Add the carrots and Saute for 10 more minutes. Add the green chili paste and saute for few more minutes.