SPICY CARROT CURRY

                                     



 

 As a passionate cook,I mostly watch only cookery shows on different channels.The other day,while fiddling with my T.V remote,I chanced upon a cookery show on one of the channels.I turned on the channel in the middle and hence couldn't guess the dish. But I jotted down the ingredients shown on the channel for preparing masala paste.To my dismay,it turned out to be meat-based dish,hence I switched off the show but retained the recipe for later use. I incorporated the above cited masala in preparing this spicy curry. The original recipe calls for shallots,since I was running out of the same,I substituted it with onion.

 

 

 

 

 

 

 INGREDIENTS FOR GRINDING :

COCONUT GRATINGS-  1 1/2 TBSP

PEPPERCORNS- 1/2 TSP

FENNEL SEEDS- 3/4 TSP

CUMIN SEEDS- 1/2 TSP

CHILLI POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

SHALLOTS- 5-6 NOS. 

Grind all the above cited ingredients to a paste using little water.

 

OTHER INGREDIENTS:

 

CARROT-  400 GRAMS

SALT TO TASTE

INGREDIENTS FOR SAUTEING PASTE :

 

OIL-  1 TBSP

MUSTARD-3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES- 1 SPRIG

 

PROCEDURE :

1.Wash carrots thoroughly and wipe it using a clean cloth.Place the peeled carrots in the vessel and close the lid of the pressure cooker.Place the pressure regulator on the vent pipe and steam for one or two whistles and switch off.

 

2.Now chopping steamed carrots is quite easy and time saving.

 

3. Heat oil in a pan. Splutter mustard seeds,urad da,curry leaves and transfer the paste over it. Add salt and saute till the raw smell evades completely.

 

 

4. Transfer the chopped carrots over the sauteed paste and mix in mild heat for a minute and switch off.