I have come across a wide variety of dishes from many states as students from all across India attended Women’s Christian College, Chennai. This is a dish from Andhra Pradesh. My student M.S. Vani prepared this dish in my dietetics lab session. I was very impressed by its nutritive value, and the dish was novel to me. I got the recipe from her and modified it by adding onion to improve the flavour. I also reworked the cooking method to cook the tomatoes with the onions and boiled the carrots to remove the raw flavour.
Carrots and tomatoes furnish a very small amount of energy but the total amount of carotenoids provided by both is around 10,300mcg per 100g. This is a low fat and low carbohydrate preparation with a whopping amount of antioxidants.
- 500g Carrots
- 1 medium Onion, diced
- 4 Tomatoes
- 3 Green Chillies
- 2 sprigs Curry Leaves
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- 2 tsp Kashmiri Chilli Powder
- 1 tsp Garam Masala Powder
- ¼ tsp Turmeric Powder
- ½ tsp Cumin Powder
- 2 T Vegetable Oil
- 2 T Salt, or to taste
- 1 C Water
- Scrape the skin of the carrots. Cut into 5cm length pieces (like for chipped potatoes).
- Chop the tomatoes and pulse in a mixie or a blender at speeds 1 and 2 for 10 seconds each to form slurry.
- Parboil the carrots in 1 cup of water with salt. Reserve liquid.
- Heat the oil in a non-stick skillet.
- Add mustard seeds. When they crackle add the cumin seeds.
- When the cumin seeds become brown add the onion and whole green chillies. Fry till the onion becomes translucent.
- Add the slurried tomatoes. Stir and cook till the volume is reduced to half.
- Add all the powders and stir for 30 seconds.
- Add the boiled carrots along with the cooking water.
- Boil till the gravy is thick. Adjust salt.
- Add the curry leaves. Stir once and remove from heat.
- I always scrape the skin off the carrots to remove any traces of pesticides used.
- I use Kashmiri chilli powder for its mild flavour and lovely colour.