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Carrot - Tomato Curry

Carrots -250 gms
Onion - 1
Tomatoes - 4
Green chillies - 2
Ginger garlic paste - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Oil -1 tbsp
Mustard & cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves
Coriander leaves

For Masala:

Grated coconut - 1 tbsp
Cloves - 3
Cinnamon - small piece
Coriander seeds - 1 tsp
Cumin seeds - 1/4 tsp


  • Finely chop onions, green chillies and tomatoes.
  • Peel and cut carrots into small pieces.
  • Grind the masala ingredients to make paste and keep aside.
  • Heat the oil in pressure cooker, add mustard, cumin and channa dal, curry leaves. Fry till mustard crackles. 
  • Then add onions, green chillies, ginger garlic paste, cook till onions are soft. Add carrot pieces and fry for two minutes.
  • Add tomato pieces, salt, turmeric and red chilli powder, ground paste and mix well.
  • Add sufficient water and close the lid. Cook Up to three whistles.
  • When the lid is open, cook again till water absorbs if there is any water.
  • Lastly add coriander leaves.

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