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Ingredients
:
2 grated carrots
11/2 cup grated coconut
4 green chilies, chopped
2 tomato, chopped
4 red chilies
21/2 tbsp oil
2 tbsp finely chopped coriander leaves
1tbsp black gram (urad)dal
Salt to taste
1/4 tsp rai
A pinch of hing
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Method
:
Heat 1 tbsp oil in a pan, put the chopped
green chilies grated carrots and fry them
till they are cooked.Take add tomato and
fry till it gets soft. Remove from pan and
allow it to cool.
Heat 1/2 tbsp of oil in another pan, fry
red chilies and black gram dal till the
dal turns light brown in color. Let it cool.
Grind coconut, salt, fried items and the
carrot tomato mixture into a smooth paste
adding 3 quarter cup of water.
Heat the remaining oil,put rai and hing
asafoetida until they splutter. Remove and
pour into the chutney and garnish with cilantro
leaves.
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