Baby corn carrots stir fry
Star ingredients:baby corn and fresh carrots
2 large fresh carrots
2 fresh baby corns
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon urad dal
1/2 teaspoon mustard seeds
2 tablespoons shredded coconut
5-6 curry leaves
Oil to temper
1.Peel and chop carrots into desired size.Peel and remove the lace like cover of baby corn and chop into the same size as carrots.
2.Add 1 teaspoon oil to a kadai and heat it on medium flame.Once hot temper mustard,urad dal,curry leaves and asafoetida.
3.Add the chopped vegetables,salt,chilli powder and saute for 7-10 minutes.The vegetables should be cooked yet crunchy.They should not turn mushy.
4.Add the shredded coconut,stir once and remove from flame.Serve with steamed rice,sambar/chapati
1.You can keep the shredded coconut ready and mix while serving.If you keep the stir fry for long time after mixing coconut it will turn soggy.
2.For any stir fry/gravy that has coconut should be consumed as early as possible after making.There are chances it might turn stale if kept for long time(you can of course refrigerate).
3.Do not add water while cooking this,as the dish may turn soggy.
4.You can add onions instead of asafoetida but asafoetida tempering is simply great in this dish