Carrot Mezhukkkupuratti (Sauted Carrot)

Ingredients

Carrot - 250 gms
Ginger-Garlic Paste - 1 tsp
Pepper Powder - 1 tsp
Green Chili - 2 nos: (split)
Curry Leaves - 2-3 stems
Salt - as required
Oil - 3 tbsp
Mustard Seeds - 1/2 tsp

Preparation Method

Peel the carrot skin and wash.
Cut carrot into equal size thin pieces.
Add ginger-garlic paste, pepper powder and salt to the carrot and mix well and keep aside for 10mins:
In a non-stick pan bring oil to heal and splutter mustard seeds.
Add carrot, green chili, curry leaves and salt and mix well.
Close the lid and cook in low flame for 5-6mins: stirring in between.
Remove from flame and Carrot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).

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