Carrot Dip. Gajjar ka Chutney.

Ingredients:

Carrots 4 chopped
Onion 1 chopped
Garlic 5 cloves chopped
Tomato 1 chopped
Dry red chilies 3
Green chilies 3
Salt
Oil few spoons.

Sesonning:

Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/4 spoon
Urad dal 1/4 spoon
Aafoetida 1/4 spoon
Curry leaves few.

Method:

Heat oil in a pan, Stir-in garlic, onions and toamtoes…fry for few minutes.

When the onion turns to golden color, garlic’s raw smell leaves and toamto wilts….add carrots. Saute for few more minutes. Maybe add salt now.

Then wet-grind these to thick puree. Add very limited water. Set aside.

Heat oil in a small pan, add all the tempering items mentioned above. When the crack and splutter…run this over the chutney prepared.

Serve as a side dish for idly, dosa, poori or as a dip to chips.