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Friday, February 25, 2011

Carrot Pepper Fry


  • Carrot - 250 gms
  • Black Pepper Powder - 2 to 3 tbsp
  • Olive oil - 3 tbsp
  • Few Curry Leaves
  • Salt to taste
  • Wash, peel and chop the carrots into thin rounds.

  • Heat oil in a non stick pan and add the carrots to it and toss them in oil.

  • Cover and cook the carrots in lowflame, When the carrots are half cooked, add pepper and salt and saute them. Then add few curry leaves and mix well.

  • Cook till the carrots are completely done and crispy.

  • Serve them with hot rice and sambhar.
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