About Fried Carrots
Many of you might have heard of fried brinjal (egg plant), fried tinduras (thendle in konkani) but it is unlikely that you have heard of fried carrots. It is my mom’s recipe. And she in turn borrowed it from her maternal aunt.
Since carrots are good for health, I always have some of those at home. Fried carrots is easy to prepare and a favorite dish of both my sons. Whenever they are home and I ask them as to what is the side-dish for lunch, they would ask for carrot kosombari (salad) the way Granny makes it. So here is the recipe.
What you need to have:
Carrots (long ones)- 4
Onions – 2
Green chili – 5
Fresh grated coconut – a handful
What you do with what you have:
1. Wash, peal and grate carrots and mix with fresh grated coconut.
2. Peal onions and cut lengthwise to tally grated carrots. Wash and slit green chilli.
3. In a wide bottomed pan, add 4 teaspoons of cooking oil and mustard seeds. On popping add slit green chili, cut onion and salt. Fry on medium flame until the onion is transparent.
4. Simmer the flame and add grated carrot-coconut mixture. Fry it without lid till the carrots become little dry and change its colour (they become light brownish orange). Do not close the lid of the bowl till it is done.
Fried carrots match with Dalithoy and Rice.
Whys and why nots: You add salt to frying onions so that they consume less oil while also prevent them from being burnt.
What it looks like:
How long it takes: 30 minutes
Number of servings: 4
Note: After adding grated carrots to fried onions, you can even leave it on the flame for a while until the color turns a little brown. Some like it that way.