September 1, 2014
Ingredients
2 medium carrots (gajar) - peeled and cubed
1 large potato (aloo) - peeled and cubed
1/2 tsp turmeric powder
1/2 tsp turmeric powder
1 Teaspoon Chilly powder
Salt to taste
1 Tablespoon Coconut - grated
For the tempering
2 Tablespoon Oil
1 Teaspoon Mustard seeds
A pinch of Asafoetida
A sprig of curry leaves
Method
Heat oil in a pan, add the mustard seeds, when they splutter add the asafoetida and curry leaves. Then add the carrot and potato, fry well add the turmeric, chilly powder and salt, fry well again. Add little water, cover and cook till done. Add grated coconut and fry for 30 seconds. Switch off the flame and serve hot with rice or rotis or paratha or naan.
Heat oil in a pan, add the mustard seeds, when they splutter add the asafoetida and curry leaves. Then add the carrot and potato, fry well add the turmeric, chilly powder and salt, fry well again. Add little water, cover and cook till done. Add grated coconut and fry for 30 seconds. Switch off the flame and serve hot with rice or rotis or paratha or naan.
Labels:Carrot, Potato,Vegetables, Healthy, Vegan, Main course,
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