Carrot Stir-Fry in Coconut paste recipe

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INGREDIENTS:
  • Carrots-3
  • Onion-1/2
  • Grated coconut-1/2 cup
  • Chili powder-2 tsp
  • Cumin powder- 1/2 tsp
  • Turmeric powder-1/4 tsp
  • Garlic-2 pods
  • Salt to taste
  • Water
  • Oil-1/2 tsp
  • Mustard seeds-1/4 tsp
  • Curry leaves-10
PREPARATION:
  1. Wash and peel the skin of the carrots.
    Grate them.
  2. Chop the onion finely.
  3. In a mixer or blender, grind the coconut, cumin powder, turmeric powder, garlic and chili powder into a coarse paste by adding little water.
  4. Pour oil in a hot pan. Add mustard seeds.
    When it splutters, add curry leaves.
  5. Add the carrots and onion and mix well.
    Reduce flame and cook covered in medium flame. Stir occasionally.
  6. Sprinkle little water so that it doesn't burn in the bottom. Add salt to taste.
  7. Once the carrot is little soft, add the ground paste
    and mix well.
  8. Cook sauteing occasionally until all the water dries up.