Method

1. Scrape the skin off the carrot with a peeler.

2. Cut the carrots long and thin(very fine) or you can shred the carrots in a grater in the big hole.You can use the food processor too.

3. Finely chop the onion and ginger.

4. Slit the chillies.

5. Heat the oil in a tawa(wok).

6. When the oil gets heated up add mustard seeds,asafoetida and curry leaves in that order.

7. After it splutters add the ginger,chillies and onion in that order and sauté well.

8. Now add the shredded carrot,1/4 teaspoon of salt and sauté along with the other ingredients.

9. Close with a lid and lower the flame.

10. In 5 minutes off the stove and allow to cool.Transfer to a vessel.

11. Now add the curd and salt and mix it up well.

12. Transfer to a serving dish.

Tips

· Beetroots can be used instead of carrots for the same recipe.

· This dish is very good for kids.

· Goes along well with chappathis and as a side for white rice.

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