Carrot Koora

Carrot -the crunchy, juicy root vegetable adorned with a fabulous color is truly one of the gifts of nature. The carrots are rich in dietary fibre, antioxidants, minerals and the beta - carotene from where it gets it's characteristic color.
Here is one of the ways to incorporate Vitamin - A rich carrots into the diet. This is my mom's version of preparing carrot koora (sabji). It is quick and easy even for a beginner. Using coconut is optional.

The cooking part:
The following quantity yields four decent servings.
Peel, chop the ends and grate carrots. I used six large, juicy carrots and ended up with three cups of grated stuff.
Heat 2 - 3 Tbsp of oil in a wide based pan. Add one tsp each of chana dal, urad dal, mustard seeds, cumin seeds, 1/4 tsp of turmeric powder and a few curry leaves to the oil in that order.
When the dals turn red, add the grated carrot and stir once. Cover with a lid and let it cook on low flame. The carrot would be cooked within ten minutes. Stir once or twice in between to avoid the carrot sticking to the pan.
Then add 1/4 cup of fresh, grated coconut, a tsp each of salt and chili powder to the carrot mixture. Stir properly with a spatula so that the carrot and coconut mixture is well coated with salt and chili powder. Let it cook for a couple of minutes on low flame and then turn off the stove.
Serve with rice / rotis / tortillas.

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