Carrot Dill Palya
1 bunch Dill
2.2 pounds Carrots (1kg)
6 tablespoons Coconut grated
1 Green Chilli
1 teaspoon Black Pepper
2 pinches Asafetida
1 Garlic clove
1/2 Onion medium
17 ounces Water (500 mls)
1 tablespoon Sea Salt unrefined
1 tablespoon Olive Oil first cold pressed extra virgin
1. Finely chop the onion, garlic, chilli, dill. Chop carrots into small pieces.
2. Heat oil and add black mustard seeds over low heat. When they start to splutter add the onion, garlic and asafetida and fry until golden brown. Add the green chilli or pepper and chopped dill and fry for a few seconds.
3. Add the carrot, coconut and salt to taste and fry for a few more seconds. Add the water, mix well, cover with the lid and cook for 10 minutes or until the carrot becomes soft (4 minutes in pressure cooker).
4. Serve with brown basmati rice.
Adapted from "Mysore Style Cooking" by V. Sandhya