The humble carrot , though tasty does not standout much as a stirfry. It is ideal if blended with any other kind. Carrot and corn stirfry is healthy and easy to make and can be used as an accompaniment with chapati or phulka. It is also ideal for those who do not like to eat it raw.
Carrot is excellent for salads and sweets as desserts and puddings. I feel, many are gnawing at me with this unusual recipe, but there is a need to give healthy food and this is just right.
- carrots 4
- sweet corn 1/2 bowl
- onion 1
- green chilly 2
- bengal gram 1/2tsp
- urad dal 1/2 tsp
- cumin 1/2 tsp
- mustard seeds 1/4tsp
- asafoetida a pinch
- turmeric 1/4tsp
- oil 2tsp
- salt to taste
- coriander for garnishing
Wash and grate the carrots. Chop onions, thaw the sweet corn if you are using frozen or boil for fresh ones. Make seasoning by adding mustard seeds. When they crackle add all other ingredients along with green chilli. Add onions and saute for two minutes. Then,add the grated carrot. and the corn. Let cook for two minutes. Add salt . Garnish with fresh coriander.
Note : Fresh coconut can be used here.
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