Carrot and coconut stir fry

Carrot is my daughter's favorite vegetable. Maybe because it is crunchy and sweet. Being rich in beta carotene, our body produces Vitamin A from it which helps promote a healthy immune system. So a carrot a day staves off colds and fever.

The constituents of Mom's luscious thoran..

Onion - 1

Oil - 2 tsp

Carrot - 3

Salt - 1/4 tsp

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Chili powder - 1/4 tsp

Shallots (sambaar ulli) - 3

For the tempering,

Oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a few

Raw rice - a bit

Peel and grate carrots. In a deep-bottomed pan, dribble a little oil and add in thinly sliced onion. Fry for a few minutes. Cast in the carrot and a bit of salt. Cover with a lid and cook on low flame so that the carrot cooks in the steam. Prepare a well in the center of the cooked carrot and throw in coconut, cumin seeds, turmeric powder, chili powder and thinly sliced shallots. Cover with the cooked carrot and allow to cook for 5 minutes. 

In another pan prepare the seasoning by heating oil and adding in mustard seeds, curry leaves and raw rice. When the mustard seeds start to sputter, turn off the heat. Add the tempering to the carrot. Stir to intermingle. Serve the ambrosian dish with red rice.