This quick carrot stir fry (thoran) seasoned with a generous helping of grated coconut, aromatic curry leaves, and spices is all I need to pep up a bowl of simple steamed rice into a gastronomical delight!
Carrots - 1/4 kg (grated)
Coconut - 1/2 cup (grated)
Onion - 1 medium sized (cut fine)
Green chillies - 3-4 Nos (minced)
Garlic - 2 cloves (minced)
Curry leaves - a few sprigs
Cumin seeds - 1/2 teaspoon
Chilli powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 1 teaspoon
Salt to taste
Heat a thick bottomed skillet, pour in the oil, add the cumin seeds and mustard seeds. Wait till the mustard splutters and then add the curry leaves. In a seperate bowl toss the grated carrot along with the rest of the ingredients and tip it all into the skillet. Cover and let simmer cook till carrots are tender. Add salt to taste.
