Shredded Carrot Fry

Ingredients:

Carrots (shredded) - 2 cups
Onion - 1 (chopped finely)
Green chillies - 1 or 2
Salt - as per taste
Black pepper powder - 1 tsp
Curry leaves - 7 no.
Oil - 2 tbsp

Procedure:

1. In a non-stick pan heat oil.
2. Add onions and green chillies one oil is hot. Saute them till onions become translucent.
3. Now add shredded carrots and fry for about 5 min.
4. Add salt and pepper powder along with Curry leaves. Mix well.
5. Continue frying for another 5 to 8 min. And serve hot.

Cabbage Carrot Curry

Ingredients:

Carrots - 1 cup (cubed)
Cabbage - 1 and 1/2 cup
Green chillies - 2 (finely diced)
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dried red chillies - 1 ( split)
curry leaves - 8 no.
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1tsp

Procedure:

1. In a non- stick pan take oil. Once hot add mustard seeds. When they splutter add urad dal and chana dal and dried red chillies. Fry till the dals become brown.
2. Now add green chilles and fry for a minute or so.
3. Add carrots along with salt, turmeric powder and mix well. Cover the pan and cook for about 10 min, stirring in between.
4. Now add the cabbage along with curry leaves. And continue cooking for about 10 min or till the carrots and cabbage are cooked.
5. Finally add red chilli powder and mix. Serve with Rice.

Carrot Curry

Ingredients:

Carrots - 2 cups ( finely diced)
Onion - 1 cup ( finely diced)
Tomato - 1 cup (finely diced)
Green Chillies - 2 (chopped)
Dried red chillies - 1
Oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tsp ( or as per taste)
Turmeric powder - 1 tsp
Curry leaves - 10 no.
Cilantro - handful for garnishing

Procedure:

1. Boil the carrots till they are tender and keep them aside.
2. In a pan take the oil, once hot enough add the mustard seeds. When they start to splutter add urad and chana dal. Fry till they start to change color.
3. Add red chillies and green chillies. Fry for 2 min or so.
4. Now add Onions and curry leaves. Saute them till onion become translucent.
5. Add the boiled carrots and continue to cook for about 7 min.
6. Add the tomatoes and mix well. Cook for about 7 min.
7. FInally add salt, chilli powder and turmeric powder. Mix well and continue to cook for about 2 min. Garnish with cilantro and serve with Plain rice.

Zucchini Curry

Ingredients:
Onions -  1 and half cup (diced)
Carrots - 1 cup (diced)
Green peas - half cup (I used Frozen)
Zucchini - 1 and half cup (diced)
Tomatoes - 1 and half cup (diced)
Garam Masala - 1 tbsp
Green Chillies - 3 ( sliced into strips) or as per taste
Ginger - 1 inch (cut into thin pieces)
Salt - as per taste
Turmeric - half tsp
Red chilli powder - as per taste
Coriander leaves - for garnishing

For tempering:
Oil - 1 and half tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp

Procedure:

1. Put a pan on the stove and add the oil first. Once the oil is hot enough add the other tempering  ingredients.
2. Once the mustard seeds and cumin seeds starts spluttering add ginger and stir around for a minute and then add green chillis.
3. Now add the onions and fry them till they become translucent.
4. Add carrots and zucchini pieces and cover the pan and cook till they become little soft.
5. Add the peas, salt and turmeric and again cover the pan again and continue to cook for another 10 min , stirring in-between so that bottom won't burn.
6. Add tomatoes and cook they become tender.
7. Add the garam masala and red chilli powder to the curry and simmer it for another 4 min.
8. Garnish with coriander leaves and serve with poori or rice.