1 Heat a tbsp of oil in a cooking vessel, add the mustard seeds and once they dance around, add cumin seeds, asafoetida and curry leaves and saute for few secs. 2 Add the chopped onion and green chilies and saute for 3 mts. Add coriander leaves and kasuri methi and saute for 2 mts. Add turmeric pwd and coriander pwd and mix. 3 Add the grated carrots, mix and saute on medium heat for 3 mts. Reduce to low flame, place lid, let it cook, approx 10 mts. Keep checking in between, sauteing them so that they don’t burn. The sauteed carrot will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 3 mts. 4 Add salt and jeera-pepper pwd and mix well. Add the grated coconut (optional ingredient) and combine. Turn off heat. 5 Garnish with coriander leaves and serve warm with rotis or steamed rice. Prep & Cooking: 25 mts Serves: 4 persons Cuisine: Andhra . Ingredients: 1 large onion, finely chopped 2 green chilies, slit lenghwise large pinch coriander pwd 1/4 tsp jeera-pepper pwd pinch of kasuri methi (optional) 2 tbsps chopped coriander leaves (do not skimp of this) 1 tbsp grated fresh coconut for garnish (optional) salt to taste 1 tbsp oil For poppu/tadka/seasoning: 1/2 tsp mustard seeds 1/2 tsp cumin seeds few curry leaves pinch of asafoetida/hing/inguva
