Carrot Fry

How to Prepare

1. Heat 6 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and fry until they turn golden brown.
4. Add 10-12 curry leaves and 4-5 dried red chilies, and sauté for a few seconds.
5. Add the grated carrots (10 kg) and mix well to coat them with the tempering.
6. Sprinkle 2 teaspoons of turmeric powder and salt to taste, and stir well.
7. Cook on medium heat for 10-12 minutes, stirring occasionally, until the carrots are tender but still retain a slight crunch.
8. Add 1 cup of grated coconut (optional) and mix well for another 2 minutes.
9. Turn off the heat and serve hot as a side dish with rice or roti.