What do you do with leftover carrots, besides making the obvious, Carrot Cake? Well, if you aren't going to indulge in delicious Carrot Cake, I suggest you try this Carrot Fry recipe. It is surprisingly good, healthy, and look, all the colors of India can be seen in this dish... orange, green, and white (milk).
OK, so I'll be honest here, carrots are not exactly my favorite vegetable when it comes to Indian food, but when cooked with aromatic Indian spices, it can be tasty. This isn't my favorite dish, but it is good to have for a change. This version of Carrot Fry is made Andhra style, hence this dish is quite spicy... the milk will tone down the spice a notch. Note, if you can't handle the spice, use 1 green chili. I prefer this dish with rice, nice and hot! Hope you like it.
NUTRITION: Carrots are LOADED with Vitamin A (eyes). Also, it is a very good source of Fiber, Vitamins C and K. Milk adds some Calcium to this dish.
INGREDIENTS:
- Oil - 1.5 tbsp
- Carrots - 16 oz bag or 10 carrots (chopped)
- Onion - 1 medium (chopped)
- Garlic - 3 cloves (chopped)
- Green Chillies - 2 (chopped)
- Curry Leaves - a few
- Urad Dal - 2 tsp
- Cumin Seeds - 1 tsp
- Mustard Seeds - ½ tsp
- Turmeric Powder - ¼ tsp
- Red Chili Powder - ¼ tsp
- Dhaniya Powder - 2 tsp
- Garam Masala - ½ tsp
- Milk 1% / 2% - ½ cup
- salt to taste
DIRECTIONS: 1. Here is what you'll need. Chop the garlic, onion, green chillies and carrots.
2. Set aside the seeds you will need for tempering. You will need to work fast.
3. Add oil to a pan on low-medium heat (dial #4). Add the cumin seeds, mustard seeds, and urad dal. Saute until the color of the seeds starts to change.
4. Add the tumeric powder, saute for a few seconds.
5. Add the green chillies and curry leaves. Careful, it will splutter. Cook for a minute.
6. Add the onions, garlic, and salt. Allow this saute for 5 minutes, or until it becomes golden brown.
7. After 5 minutes, add the carrots and dhaniya powder, red chili powder, and salt. Combine.
8. Cover with a lid and set the heat to dial #3. Allow this to cook on slow fire for about 20-25 minutes, keep stirring and checking in between. The steam will soften the carrots.
9. Once the carrots are soft, add garam masala. Combine.
10. Finally, add the milk and mix well. Cook for a couple minutes and turn off the stove.
11. Output...
Anonymous says
This recipe is excellent! It's easy to make and the color is a beautiful accompaniment next to any dish. I used heavy cream (and about half of what is called for) and the taste was extraordinary! Another wonderful subzi:)
Mari
Lori says
No such thing as leftover carrots. We eat a TON of them. I buy a five pound bag every two weeks. I love this recipe and am looking forward to trying it. So many lovely recipes on your blog. Thank you.
ngs says
So glad to hear that Lori, I hope you enjoy it. Please leave us your feedback.
Lori says
I made them tonight for dinner. I added in potatoes and added a wee bit more garam masala. It was phenomenol. I have never cooked with urad dal/black lentils. Very tastey. It was so delicious. Thank you.
honeywhatscooking says
Lori, yes potatoes in this dish would taste awesome. You can even add green peas, there is no limit. I can tell you like spice (more garam masala... that's great). Urad Dal is very tasty.
Glad you enjoyed it!!! Thanks for the feedback, you made my day!
Indian Cuisine Blogroll says
Honey, i tried this carrot stir-fry...i was a little reluctant to add milk intially...but it turned out to be a great condiment...loved it..i've put a picture in my blog...
Anonymous says
I tried this! I didn't have Urad dhal and green chilies the last time, but it turned out great! I came back for the recipe again today and this time I have the green chilies with me. Hope it turns out better! This is one of my go to recipes when I have a bag of carrots waiting to be used. Thank you, my family enjoys this very much. It's in my regular rotation of recipes now. THANK YOU FROM AUSTRALIA!
honeywhatscooking says
@Australian - thank you so much for your comment.. i think you will enjoy this dish even more with green chilies. 🙂 let me know.