Carrot - 2 (fine chop)
Dry red chilly - 1
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Synthetic Vinegar - 1/2 tsp
Oil - 5 tbsp
To grind:
Mustard seeds - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Kashmiri chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Ginger - small piece
Hing - a pinch
Curry Leaves - 4 - 5 leaves
Carrot - 2 tbsp
Salt - 3/4 tbsp or As reqd
Method:
- Fine chop carrot and set aside.
- Heat oil in pan and dry roast fenugreek seeds and transfer to blender.
- To the blender add the spice powders mentioned under "To grind".
- Heat oil in pan and add salt and hing and toss for a second.
- Transfer this to blender.
- To the same pan add oil and add ginger and saute.
- Add in curry leaves and little carrot and saute.
- Add this blender.
- Blend this to a fine powder and set aside.
- Heat oil in pan and add fine chopped carrot and saute for a min.
- Transfer to a plate.
- Heat 5 tbsp of oil and once hot add in mustard seeds.
- Now reduce the flame and add chilly and curry leaves.
- Now add the blended masala and cook in very low flame for couple of mins.
- Now turn off the range and add in vinegar and mix well.
- Add the sauted carrots and mix well.
- Once cool, store it in airtight container.
Note:
We can also add the entite carrots while making the masala.
