INGREDIENTS:
- Carrot – 2 nos, peeled and chopped
- Onion – 1 no, chopped
- Green chilly – 2, chopped
- Grated Coconut – 1/4 cup
- Turmeric powder – 1 pinch
- Ginger – 1” piece, crushed
- Garlic pod – 1 no, crushed
- Meat masala – 1/2 tsp
- Fennel Powder – 1/4 tsp
- Curry Leaves – 4 leaves
- Mustard seeds – 1/8 tsp
- Oil – 1 tsp
- Salt to taste
METHOD:
- Take a large bowl and add the ingredients except Mustard seeds and oil. Mix everything well using your hand. Check for the salt. Keep it aside.
- Heat oil in a medium pan and splutter mustard seed in it.
- Now add the curry leaves.
- Then add the carrot, onion mix to the pan, cover it with a lid and cook in low – medium flame for 6- 8 minutes. Open the lid and sauté well in between. If necessary, you can add 2 or 3 tbsp of water to the pan and cook 2 more minutes.
- Remove Carrot Thoran from fire when it is cooked well.
- Serve it hot with Rice.
