Yum! Yum! Yum!

When I was a kid, my mom used to make this Grated Carrot Stir-fry a lot. I haven't made this until recently, One day I was looking for some newness with Carrot, then I remembered my mom's recipe and made this stir-fry with addition of cashew nuts though. It was super hit and loved by hubby and kids. Since then I am making this grated carrot stir-fry at least once a week, because it's healthy, easy and can be made in jiffy! Here is the recipe, Enjoy!

Grated Carrot Stir-Fry

Ingredients:
Carrots - 4 ( medium)
Onion - 1/2
Cashew Nuts - 1 Tbsp ( chopped)
Red Chili dry - 1
Urad Dal - 1 tsp
Chana Dal  - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves - 5
Cilantro - 2 Tbsp
Oil - 1 Tbsp
Salt - 1 tsp
Red Chili Powder - 1/2 tsp

Preparatory Steps:

• Peel and trim the edges of carrots. Grate carrots (small grating setting) with grater. 
• Chop the onion into long thin slices.

Method:

1. Heat oil in non-stick pan. Once the oil is hot, add red chili, urad dal, chana dal, as lentil browns, add cumin seeds and mustard seeds. After 1 min, mustard seeds splutters, then add curry leaves and turmeric powder. Add cashew nuts and mix with tempering. 
2. Add onion slices to the tempering and 1 Tbsp of cilantro and saute for 2 min. 
3. Add grated carrot to the pan and mix with onion slices. Saute for 3 to 4 min until carrot wilts and changes the color from bright orange to light orange or yellowish orange. 
4. Now add salt and red chili powder and mix well with carrot. Stir-fry on high heat for 2 more min until everything is combined. Taste and adjust salt or seasoning. 
5. Finally top with remaining cilantro and switch off the stove and transfer this to serving bowl and serve immediately with white rice. 

Notes:

• This goes well with Rice or Roti.
• If you prefer green chilies instead of Red Chili Powder that is fine too. Just replace red chili powder with chopped green chili but add it along with onions in #2.