This can be a easy facet dish for lunch or dinner so stuffed with flavour, a light-weight vegetable dish interesting to the style buds, wholesome to eat and so fast and simple to arrange. The carrots are sautéed with chopped ginger and steamed until carried out. Then chopped spring onions are added as a final touch. It may be loved with rice, naan or flat bread. (rotis, parantas, chappatis and so forth.)

Components:
1 carrot (massive dimension)
1 sprig of inexperienced onion
1 tsp chopped ginger
2 dried crimson chillies
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp crimson chilli powder
1/2 tsp coriander powder
1 tbs olive/canola oil

Directions:
1. Peel and minimize the carrot into slices. Peel and chop the ginger. Lower the inexperienced onion into 1/4″ even slices and set every part apart.
2. Take a sauce pan or a small cooking pot, add the oil to it and when scorching, sizzle the cumin seeds. Then drop within the carrot slices and chopped ginger. Sauté properly.
3. Add the turmeric, crimson chilli, coriander powders and salt. Sauté properly once more.
4. Pour 1/2 a cup of water, cowl with a lid and let it simmer on low flame for some time until the carrots get steamed and the water will get absorbed. If the carrots will not be carried out, add some extra water until they turn out to be tender.
5. As soon as the carrots are carried out toss within the sliced inexperienced onions. Then cowl and simmer for 2-3 minutes. Style and regulate the salt, then as a final touch sprinkle some chopped ginger earlier than serving.
6. Serve scorching with rice, Paronta or Chapatis. (flat breads). Get pleasure from!

Recipe

Ginger Flavoured Sautéed Carrots

Writer: Fouzia

This can be a easy facet dish for lunch or dinner which is tasty and stuffed with flavour. A lightweight vegetable dish interesting to the style buds, wholesome to eat and so fast and simple to arrange.The carrots are sautéed with chopped ginger and steamed until carried out. Then chopped spring onions are added as a final touch. It may be loved with rice, naan or flat bread. (rotis, parantas, chappatis and so forth.)

Course Dinner, Lunch

Delicacies South indian Delicacies

Components  

• 1 carrot massive dimension
• 1 sprig of inexperienced onion
• 1 tsp chopped ginger
• 2 dried crimson chillies
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp crimson chilli powder
• 1/2 tsp coriander powder
• 1 tbs olive/canola oil

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Directions 

• Peel and minimize the carrot into slices. Peel and chop the ginger. Lower the inexperienced onion into 1/4″ even slices and set every part apart.

• Take a sauce pan or a small cooking pot, add the oil to it and when scorching, sizzle the cumin seeds. Then drop within the carrot slices and chopped ginger. Sauté properly.

• Add the turmeric, crimson chilli, coriander powders and salt. Sauté properly once more.

• Pour 1/2 a cup of water, cowl with a lid and let it simmer on low flame for some time until the carrots get steamed and the water will get absorbed. If the carrots will not be carried out, add some extra water until they turn out to be tender.

• As soon as the carrots are carried out toss within the sliced inexperienced onions. Then cowl and simmer for 2-3 minutes. Style and regulate the salt, then as a final touch sprinkle some chopped ginger earlier than serving.

• Serve scorching with rice, Paronta or Chapatis. (flat breads). Get pleasure from!

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