About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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Ingredients
1 tablespoon oil (preferably coconut oil but any vegetable oil is okay)
1 teaspoon whole yellow mustard seeds
10 curry leaves
1 small red onion sliced (about 1/2 cup)
2 small green chilies silt lengthwise
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 cups carrots, peeled, split lengthwise, and cut on a bias into 1/4-inch slices
Kosher salt
2 tablespoons water
2 tablespoons grated coconut
Procedures
Heat oil over medium-high heat until shimmering in a heavy bottomed lidded saucepan. Reduce heat to medium, add mustard seeds and curry leaves. Stand back and stir as they splutter and release their fragrance, about 1 minute. Add the onions and chilies and stir fry until onions are softened but not brown, about 2 minutes.
In quick succession add turmeric and chili powder and let them color the oil, stirring vigorously so as not to burn the spices, about 30 seconds. Add the carrots and salt and stir until combined into the oil and onion paste. Add water and close with lid. Cook, shaking pan occasionally, until carrots are tender and water has evaporated, about 10 minutes. Garnish with coconut and serve warm as a side dish or cool as a salad.
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