Carrot Stir Fry / Carrot Poriyal Recipe

Carrot stir fry is an easy to make side dish for lunch. I make this quite often since this is one of the few veggies that my daughter eats. I have added very little spice for her sake, you can add more. And I prefer grating the carrots so that it will be easier for my daughter to eat. You can just chop the carrots into small pieces and make this stir fry.

Ingredients

• Carrots - 3 to 4 (grated)
• Onions - 2 medium
• Coriander leaves - few chopped
• Green chilli - 1 (slit)
• Salt - to taste

To Temper

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few

Method

1. In a pan add oil. Once the oil heats up, add the mustard seeds, urad dal, cumin seeds and curry leaves.

2. Once the mustard and cumin seeds splutter, add the onions and green chilli. Add salt and saute the onions until they are translucent. 

3. Then add the grated carrots and mix well with the onions. Sprinkle some water and close the lid and cook for about 5 minutes in medium flame. 

4. Keep stirring in between.

5. Once the carrots are cooked, add chopped coriander leaves and switch off.

Notes

1. You can add some red chilli powder for more spice.

2. You can chop the carrots into small pieces instead of grating them.
3. You can add some grated coconut to this too.
4. You can skip the onions if you don't prefer them.

Until next time,

Sending this to 

WTML held at Rafeeda's The Big Sweet Tooth and  Let's Cook for Father's Day at Simply Food

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