carrot curry

Ingredients

• Carrots - 2, large, peeled and cut into small pieces
• Asafoetida - pinch (optional)
• Green chilies - 2 or 3, slit length wise
• Ginger - 1/2", grated
• Curry leaves - 1 sprig
• Coriander powder - 1 1/2 tsps
• Toasted sesame seeds - 2 tbsps, lightly crushed
• Red chili flakes - 1/2 tsp
• Salt to taste
• Heat oil in a cooking vessel. Once hot, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds. Add the chopped carrots and mix.
• Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts.
• Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts. Add the crushed toasted sesame seeds and crushed red chili flakes and mix.
• Turn off flame and remove into a serving bowl. Serve warm with rice or rotis.
• Oil - 1 tbsp