Carrot Chutney

Blend the carrot in a food processor till smooth. Keep aside. Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.

Add the garlic and green chilies. Stir fry for few seconds more. Now add the ground carrot, salt, turmeric powder and coriander powder.

Stir fry on a low flame till it leaves the sides of the pan. Switch off the flame and add the coriander leaves.

Mix well and serve as a side dish with plain steamed rice or chapatis. It can also be used as a spread on sandwiches or parathas.