Julienne the fresh raw carrots that are peeled. They are then cooked in oil and whole spices and finished with sesame seeds. Serve julienne carrot fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Julienne Carrot Fry.
Green Chiles 1 – 2
White Sesame Seeds 1 Tbsp
Raw Peanuts 2 Tbsps
Red Chili Powder a big Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, remove ends and wash the carrots.
Julienne the carrots using a knife or a julienne cutter.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add peanuts.
Fry till peanuts are golden in color.
Then add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and carrots.
Cook covered on low flame for around 5 minute or until carrots are cooked.
Stir in sesame seeds and salt.
Fry briefly, remove from heat, stir in red chili powder.
Serve julienne carrot fry with steamed rice and dollop of ghee.
Notes: Make sure carrots are cooked well.
Suggestions: Adjust spice with green chiles or red chili powder. If carrots are not cooked well, put it back on heat and cook covered till done.
Variations: Check other recipes with carrot here.
Other Names: Julienne Carrot Fry.