Carrot – Tomato Curry

This is a simple, healthy and tasty curry that can be done with less work.

Ingredients:

• Carrots – 5
• Tomatoes – 4
• Green Chilies – 2
• A small piece of Ginger, peeled
• Onion – 1 small
• Turmeric – A pinch
• Red Chili powder – ½ tsp (optional)
• Salt as needed

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pacchi Senaga Pappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• Oil – 1 tsp
• A few Curry Leaves

Preparation:

1. Peel and pressure cook carrots until cooked. Alternatively, carrots can also be chopped into small bite size pieces or can also be grated. (In my case, I pressure cooked the carrots).
2. Finely chop onion + tomato + green chili + ginger and keep aside.
3. When the pressure cooked carrots become cold enough to handle, mash them finely with hand.
4. Then heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + Bengal gram + black gram + curry leaves and sauté well.
5. When the dals become little brown in color add chopped onion mixture (don’t add carrot at  this point) and stir well.
6. Leave the pan on med. low flame and allow the contents to cook well.
7. When they become soft add mashed carrot and stir well. Then add turmeric + chili powder + salt and mix well.
8. Leave the pan covered for some time until the contents are cooked and blended well.
9. Finally turn the flame off and transfer the contents to a serving bowl. This simple yet tasty curry goes well with rice as well as chapathis.