STEP 1.bring a pan to the stove. Turn on the flame and pour 1 tsp of coconut oil. Add a tsp of mustard seeds and allow it to splutter.
step 2
STEP 1.when the seeds splutter add 5 crushed shallots, 2 sliced dry red chilies and 1 sprig of curry leaves.
step 3
STEP 1.saute the ingredients, till the shallots turn pale brown.
step 4
STEP 1.add 2 cups of carrots and ½ tsp of salt. Stir well.
step 5
STEP 1.then pour ⅛ cup of water and add ¼ tsp of turmeric powder.
step 6
STEP 1.cook for 10 minutes on medium flame with a lid on.
step 7
STEP 1.stir in between so as to avoid overcooking.
step 8
STEP 1.turn off the flame and transfer the dish to a serving plate.
Nutrition value
136
calories per serving
3 g Fat4 g Protein21 g Carbs14 g FiberOther
Current Totals
3 g Fat
4 g Protein
21 g Carbs
14 g Fiber
MacroNutrients
Carbs
21 g
Protein
4 g
Fiber
14 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
134 mg
Iron
3 mg
Vitamin A
8231 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
77 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
63 mg
Manganese
1 mg
Phosphorus
86 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment