Carrot curry with a twist!!!

Carrots are a good source of dietary fibers, Vitamin A, Vitamin C, Vitamin K and Potassium.
Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets.
Its powerful cleansing properties are effective in detoxifying the liver. 
" Eat Carrots! You can see better"- My mom used to tell us.  Beta-carotene, lutein and zeaxanthin are some of the finest nourishment that help keep the optic system in tip-top condition.

If I think of carrots, I immediately imagine the delicious Carrot Halwa!! YUM!!!!!!!!!!
One day, I had to very less time to cook something and I saw the carrots sitting on the lower rack in my refrigerator. So I thought, " Ok lets make Carrot Curry". I didn't want to make it the usual way, and so i started to make it with a twist!!!!
It is easy to make. It is a bit tangy!!


Ingredients:
Carrots: 4-5 ( not mini carrots)
Green chilis: 3
Ginger : 1 inch 
Turmeric powder: 1/4 tsp
Soya sauce: 2 Drops
Lemon juice: 1 tsp
Salt: To taste
Mustard seeds: 1/4 tsp
Coriander leaves: For garnish
Oil: 1 tsp


Method: 

1. Wash and peel the carrots. Grate them.
2. Cut the chilies and ginger into fine pieces.
3. Heat the oil in a pan. When the oil is hot, add the mustard seeds and wait till they start popping.
4. Add the green chili,ginger and turmeric powder.
5. Now add the grated carrots and sprinkle little water. Close the pan.
6. Keep stirring often until the carrots are soft and well cooked.( If need be, sprinkle little water and close the lid)
7. After the carrots are cooked, add the soya sauce and the lemon juice.
8. Add salt and stir well.
9. Garnish it with fresh coriander leaves.

The tangy carrot curry is ready to be served. It is good with Rasam rice and Chapathi.