Through The Looking Glass

"See the world through the eyes of a creative contributor who loves to illustrate the small
adventures that life creates. My hope is to put down in words and portraits especially those things that are apparent yet not always on parchment. Today unique thoughts, accounts, illustrations, and experiences may not remain distinctive but satisfaction can still be derived from the recognizable sentiment of them and from the faithful bonds they create."

Thursday, April 22, 2010

~Carrot Sabzi~

Given to me by a friend, (Jenny), this vegetable recipe is oh so easy to make and adds a nice, colorful side dish to any course.

  • Oil - 1 tbsp or less
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Urad daal - 1 tsp
  • Curry leaves - 3-4 leaves
  • Medium Onion - 1/2 ~ cut fine
  • Green Chilies - 1-2 ~ to taste ~ cut lengthwise
  • Carrots - 2-3 ~ medium or large
  • Salt - to taste
  • Cilantro - 1 stalk ~ for garnishing
1. Grate carrots and keep aside.
2. Heat oil, splutter mustard seeds, add cumin seeds.
3. Now add urad daal until it starts to brown or turn an orangish color (do not burn).
4. Drop in curry leaves and fry for a min or two.
5. Now add the onion and cook until translucent. You can add a dash of salt to cook it faster.
6. Add the green chillies and cook for a few minutes.
7. Now add the carrots and salt and cook on low heat for about five more mins.
8. Garnish with chopped cilantro in the end.

~ Enjoy!

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