Carrots contain lots of beta-carotene and dietary fiber. Great source of Vitamin A, C, K and B8. Rich in pantothenic acid, folate, potassium, iron, copper and manganese. It is a super food. You can munch it, juice it and cook it. Choice is yours.
Method:
- Wash the carrots, scrape the skin and chop it finely.
- Heat oil in a pan, add the mustard seeds. Whhen the seeds start spluttering add the chopped carrots and sauté, on medium flame.
- Stir continuously, when the water content is no more and the color carrot changes a bit, lower the flame to minimum. Add the red chilly powder and salt to taste. Stir continuously for a few seconds and remove from fire.
- Allow the mixture to cool a bit. Add lime juice. Mix well and adjust the salt.
- Voila! an easy side-dish for rice is ready.
Ingredients:
Carrot, finely chopped - 1 1/4 cups (used the pink-red variety )
Red chilly powder - 1 teaspoon ( used Kashmiri red chilly powder)
Lime juice - from half a lime
Salt to taste
Oil - 1 1/2 - 2 table spoons
Mustard seeds - 1/2 teaspoon
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