Tangy Carrot curry

This carrot curry is really unique as it doesn't have that inevitable sweet carrot taste which compels most housewives to think twice before cooking carrots for a curry. What's more it still doesn't require a truck load of ingredients and is surprisingly very easy to make and very tasty too.

Ingredients:

1/2 Kg carrots or less, washed and chopped in small cubes
3 tbsp full dry dhania powder
3 tbsp full dry cumin powder
2 tbsp crushed ginger paste
Half tbsp turmeric powder
Chilli powder according to taste
Half tbsp lemon juice
Salt
Oil for frying
Fine chopped green coriander for garnishing

Method:

Wash the carrots and chop them finely in small cubes suitable for curry.


In a nonstick pan dry roast dhania and cumin powder together till dark brown. Remove from heat and keep aside.


Heat oil in a pan. When it is hot, put the carrots cubes in and fry them for 15-20 minutes stirring now and then until they are lightly and unevenly browned and a bit shrunk. Now add half a glass of plain water, salt, haldi, ginger paste and red chilli powder and stir well. Then add roasted dhania jeera powder, lemon juice and mix well. Let it cook until all the extra water has been absorbed and the carrot cubes are evenly coated with the spices. Add the chopped coriander leaves and remove from heat.

It tastes best with plain rice and yellow dal, as well as chapati and yellow dal.