Ingredients

• Carrot 1/2 lb
• 6 to 7 - Green chillies
• Ginger 1/2 inch
• Fresh coconut 2 tbsp (grated)
• Jeera- 2 tsp
• Sour Curd- 1 cup
• Turmeric- 1 pinch
• Cilantro- 8-10 stems
• For Seasoning:
• Oil 2 tsp
• Mustard 1/4 tsp
• Channa dal 1/4 tsp (optional)
• Urad dal 1/4 tsp (optional)
• Red Chillies- 2

How to Make Carrot Pakoda

• Cut the carrot into medium pieces and pressure cook till they are soft & cool.
• Roast the green chillies, ginger, and jeera with oil until you can smell their aroma.
• Mix all the ingredients except curd and blend into a smooth paste.
• Add sour curd to the paste and mix well. The consistency will be like a thick sauce.
• Chill the bajji (the sauce above).
• Heat oil in a small pan, add mustard, and allow to splutter.
• Add both the dals and mix till they turn light red.
• Add red chilli, mix, and remove from heat.
• Add this seasoning to the chilled bajji before serving. Mix Well.
• Garnish with a few cilantro leaves. This goes well with chapati and rice.
• Making time: 15 min
• Shelf life: Best Fresh