Ingredients
- 1 cup chopped Spinach/Palak
- 2 tbsp grated Carrot
- 1 Onion finely chopped
- 2 Green Chillies slit lengthwise
- 1 pinch Turmeric Powder
- 2 sp grated Fresh Coconut
- 1/2 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli
- few Curry Leaves
- 2 sp Oil
Instructions
Heat oil in a non-stick kadai add mustard seeds, chana dal, urad dal, crocked red chilli and fry.
Once done add in curry leaves, chopped onions, green chillies and saute for a couple of mins until the onions are tender.
Add grated carrot and stir-fry for a while, cover and cook till carrots turn soft.
Then add chopped spinach/palak and stir, add in salt, turmeric powder and mix thoroughly, let it cook for a couple of minutes with lid. If the curry is too dry sprinkle a very little water and continue to cook on a low-medium flame until the curry is fully cooked, keep stirring now and then.
Finally add grated coconut, red chilli powder and mix everything well. Stir it for a minute on low flame, then turn off the flame. Now palak carrot fry curry is ready, transfer to a serving bowl and serve it to rice and roti.