Carrot Gojju / ಕ್ಯಾರೆಟ್ ಗೊಜ್ಜು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a side dish, which is a good combination with rice. We both i.e. me n hubby, like these kind of side dishes very much. So, I will prepare some or the other kind of gojju frequently. For working women and also for bachelors, it will reduce the burden of cooking a little bit, since you can store and use them for couple of days. You can use this carrot gojju upto a week if you keep it in the fridge.  

1 medium size carrot
Dry red chilly - 1
Urad dal - 1/2 spoon
Mustard seeds - 1/4 spoon
Pinch of asafoetida 
Turmeric - 1/4 spoon
Green chillies - 3
Grated coconut - 1/2 cup
Tamarind - little 
Salt as per taste
Oil - 2 spoon

Finely chop the carrot into small pieces.
Heat 1 spoon of oil in a pan. Add red chilly, urad dal, few mustard seeds, asafoetida, and turmeric. Once it splutters, add the green chillies. Saute for a while, and add the chopped carrot.
Add little water, close the lid and cook it until the carrot pieces become smooth.
Grind the cooked carrot along with grated coconut, salt and tamarind into a coarse paste. Don't add too much water, it should be thick.
Do the seasoning with oil and mustard seeds and serve with rice and curd. 
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