CARROT SPICY CURRY

Ingredients:
Finely chopped onions – 3 Tbl.sps.
Carrot – ¼ kg
Oil – for frying
Red chilies – 2
Mustard seeds – ¼ tsp
Salt – as required
Garlic chillipowder – ½ tsp.
Red onion chutney – ½ tsp.
Dhal powder – 1 Tbl.sp.
(Parappu powder)

Method of preparation:
Scrape and dice carrot into small pieces. Steam cook in pressure cooker.
Heat oil in a frying pan, add mustard, broken redchillies and then onions.
Fry till it turns golden.
Add cooked vegetable and fry for few minutes.
Add all the powders, chutney and mix well till it blends.
Serve with plain white rice.

Other suggested vegetables:
Beetroot, cabbage, beans – cooked or steamed.
Kovaikai – Chop lengthwise into four, pressure cook in tamarind extract with salt and turmeric. Strained and then fry as mentioned above.
Combination of 1 or 2 vegetables can also be used.