|Carrot Stir Fry|
Wish you all a very Happy New Year!! Time is flying and I realized that it’s going to be almost a month since I posted. As I said in my last post, I am cooking the OPOS way these days. The most recent has been carrot poriyal or stir fry. I can read your thoughts right now..’You blog after a month and it’s about carrot poriyal? As though it’s a very hard recipe to cook!’. Well, just hear me out. I had almost two pounds of carrots sitting in the fridge, waiting to be put to use. I came home from work one day and peeled and grated those two pounds. Grating seemed easier than cutting. Mr.S is a big fan of carrot poriyal and Ms.T follows suit sans the spice. So, divided up the batch into two and set to work. Now, if I were to make it in a wok or a kadai, it would have taken atleast 20 mins for each batch.
Using OPOS, it took just 5 mins for each batch. Just 5 mins. And I used dry grated coconut instead of frozen grated coconut. With OPOS, dry coconut tasted just fine. A big time saver if you ask me. I always found it a pain to thaw out the frozen coconut so I can break a small bit from the big rectangular pancake.
On to the recipe now:
OPOS Carrot Poriyal:
In a 2L standardized pressure cooker, layer the ingredients as follows:
L1: 1 tsp oil
L2: 3 tbsp water
L3: About a pound of grated carrots
L4: 6 to 7 Green Chillies (chopped)
L5: 3 tbsp of dry shredded unsweetened coconut
L6: About a tablespoon of water on top of the dry coconut, just to give it some moisture and some salt.
Cook at your standardized heat setting for 2 whistles. Release pressure immediately. Add tadka and serve. 2 whistles takes about 5 mins. Carrot poriyal is done in 5 minutes.
Now, wasn’t that easy and worth a post?