Carrot Turumu Vepudu

250 gms, 1/4 kg carrots, peeled and grated
1 large onion, finely chopped
2 green chilies, slit lenghwise (optional)
large pinch coriander powder
1/4 tsp jeera-pepper powder [??]
pinch of dried fenugreek leaves (Kasuri methi) (optional)
2 tbsps chopped coriander leaves (do not skimp of this)
1 tbsp grated fresh coconut for garnish (optional)
salt to taste
1 tbsp oil

For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
pinch of asafoetida/hing/inguva

Heat a tablespoon of oil in a cooking vessel, add the mustard seeds and once they dance around, add cumin seeds, asafoetida and curry leaves and saute for few seconds.

Add the chopped onion and green chilies and saute for 3 minutes. Add coriander leaves and dried fenugreek leaves and saute for 2 minutes. Add turmeric powder and coriander powder and mix.

Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce to low flame, place lid, let it cook, approximately 10 minutes. Keep checking in between, sauteing them so that they don't burn. The sautéed carrot will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 3 minute.

Add salt and jeera-pepper powder and mix well. Add the grated coconut (optional ingredient) and combine. Turn off heat.

Garnish with coriander leaves.

Cuisine: Andhra
From: Sailu's Kitchen