Carrot Thengapal Curry(Carrot Coconut milk curry)

Preparation Time: 20 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Carrot : 5 medium chopped as cubes

Big Onion : 2 medium cut lengthwise

Tomato: 3 medium chopped

Green Chilly :  2 split lengthwise

Ginger garlic Paste : 2 tsp,

Meat Masala Powder(Any Branded one):2-3 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      In a kadai, pour oil, splutter mustard seeds and curry leaves.
2)      Dump in Green chillies, big onions, Ginger garlic paste and tomatoes and saute till translucent.
3)      Spoon in salt as required and masala powder. Saute till half fried.
4)      Pour in the second coconut milk and carrots and  cook till done.
5)      Simmer the flame and pour the first coconut milk and cook for 2 min with stirring.
6)      Garnish with curry leaves and serve hot

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first extract milk take extra cake to stir and cook in slow flame or else the curry will be a mess.