Carrot Fry

This simple and delicious carrot fry can be prepared in less than 10 minutes. Only grating carrots takes time.


Carrots : 2; grate
Salt : to taste
Chilli powder : to taste
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1/4 teaspoon
Urad dal : 1/2 teaspoon
Chana dal : 1/2 teaspoon
Onion : 1; small, finely sliced
Garlic : 2 flakes; crushed (optional)
Curry leaves : 1 twig
Oil : 2 tablespoons

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add the dals and saute till they turn brown.
3. Add curry leaves, cumin seeds, chopped onion and crushed garlic. Saute till onion becomes translucent.
4. Add the grated coconut and saute for 3-4 mins.
5. Add required amount of salt and chilli powder. Saute till the raw smell of chilli powder is gone (may be for 3-4 mins).
6. Remove from heat and serve hot with rice and chapatis.

Facts about carrot : Carrots are nutritional heroes. They are good source of pectin fibre (calcium pectate) that has been found to have cholesterol-lowering properties. They are also good source of vitamin A, B and C.

In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well. They are the exception to the rule – they are more nutritious cooked than raw. Carrots are one of the best sources of carotene which is a strong antioxidant, but carrots also contain other phenolic compounds that are antioxidants. Carrot greens can be eaten and are high in vitamin K, which is lacking in the carrot itself. Scientists have given us another reason to eat carrots – Falcarinol a compound found in the popular root vegetable has been found to have an effect on the development of cancer.


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