Carrot-Onion Fry
Carrot-Onion Fry is a sweet and hot curry that can be made fairly quickly. This vegetarian/vegan curry is a great accompaniment for phulka (an Indian flatbread) and rice. Carrots are low-fat and an important source of vitamin A and potassium which are great for your heart health.
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 4 cups carrot, scraped (not peeled), and sliced into thin rounds
- 3 cups onion, cut into medium cubes
- Turmeric powder, a pinch
- Asafoetida powder, a pinch
- 1 tsp urad dal (split black gram)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (rai)
- 4 curry leaves
- 1 red chilli, broken into a couple pieces
- 1-1 1/2 tsp red chilli powder
- Salt to taste
- 4-5 tsp vegetable oil
Preparation
- Heat the oil in a wide skillet. Add the asafoetida and urad dal and fry for a few seconds.
- As the dal starts turning golden, add the cumin and mustard seeds and fry until they start popping.
- Add the red chillies, turmeric, and curry leaves and fry for a couple seconds.
- Add the onions and carrots and a little salt and stir.
- Sprinkle a little water and cover and cook on medium heat, stirring occasionally, until the vegetables are tender.
- Remove the lid, and add the red chilli powder, and saute the carrot-onion fry for 3-4 minutes on medium heat until the pieces start browning a bit.
- Remove from heat, and serve the carrot-onion fry with phulka or rice.
Category: Vegan Vegetables - Members, Vegetables - Members