Carrot Spicy Curry

CARROTS are a taproot, a type of root which grows downwards into the soil and swells. Carrots come in many sizes and shapes: round, cylindrical, fat, very small, long or thin.The edible part of a carrot is a taproot.The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill which all have the umbrella-like flower clusters that characterize this family of plants.



Ingredients

Carrots - 5 long
onion-1/4 of large

Seasoning
mustard-1/2 tsp
urad dhal-1/2 tsp
curry leaves-2 sprigs
r.chillies-3
asafoetida-dash

Powders
garlic podi-1 tsp (generally used to mix with rice)
r.chilli pdr-1/2 tsp
coconut podi-1/2 tsp (the spicy version made at home used to mix with rice)
turmeric pdr-1/2 tsp

Method

1. Dice carrots.Cook them in microwave till 3/4th done.
2. In a skillet heat 2 tblsps of oil. Season with mustard,urad dhal,r.chillies,curry leaves, asafoetida.
3. Add chopped onions.Fry till dark brown.Add turmeric pdr.
4. Now add the 3/4 th cooked carrots,add salt and fry till soft. Now add the rest of the powders.Mix well for sometime and turn off heat.