- 5 medium Carrots
- 1/ 2 small red onion, chopped
- 1 1/ 2 tablespoons coconut oil
- 1 teaspoons black mustard seeds
- 4 fresh curry leaves
- 2 1 inch piece fresh pandan leaves
- 1/ 4 teaspoons turmeric powder
- 1/ 2 teaspoons red chili powder
- 1/ 2 teaspoons salt
Peel and wash the carrots. Slice the carrots thinly as possible into circles ( little less than 1/8th of an inch) and leave aside.
Place a large frying pan on medium-high heat and add 1 1/2 Tablespoons of coconut oil.
Next, add 1 teaspoon black mustard seeds and let it splutter(pop).
Now add in chopped red onions, curry leaves, pandan leaves and fry it for few seconds or until the onions turn pink and translucent.
Follow by adding the thinly sliced carrots and 1/4 teaspoon turmeric powder. Stir fry until some of the carrot slices are slightly golden on the edges. It takes about 10 minutes.
Lastly, add the 1/2 teaspoon salt and 1/2 teaspoon red chili powder and stir well for a few seconds and take off the heat.
Serve warm with a bowl of rice and curry or bread.