Carrot Batani Kura is a simple gravy served as side dish for Rotis. With just basic spice powders, this curry makes a wonderful side dish and gets done very quickly.
Carrot Batani Kura translates to Carrot Peas Curry, a simple easy to make side dish for rotis. This is a side dish that Amma used to make very frequently before my marriage. I guess we simply stopped making it as the carrot makes the dish sweet and Hubby dear is not that fond of such taste.
Sometimes when I think back, I wonder how I could miss sharing this dish. Maybe because I haven’t cooked this in years! During this summer vacation when Hubby dear and Kids went to visit their aunt, I stayed with Parents. Those four days I spent with them, I ensured I cooked all the dishes that were frequent many years ago.
Our dinners were constant, with chapatis served with some vegetable subzi, raita, and some salads as well. We are not very particular that the subzi should be a gravy or rich. It was mostly just onion tomato base with the vegetable cooked in it. Most times there is no spice or garam masala added as well, along with ginger garlic paste. So you can imagine, this to be a simple side dish that hardly takes time to get cooked.
Why am I talking so much about these meal dishes? Well, we are starting yet another new Blogging Marathon Edition and this week 1 for BM#90, I am going to share some Everyday Lunch/ Dinner Dishes.
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Step By Step Pictures for making Carrot Batani Kura
Carrot Batani Kura | How to make Carrot Peas Curry
1 cup Carrots
1 cup Peas fresh
1 cup Onions
1 cup Tomato Puree
A Pinch Turmeric Powder
Salt to taste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
2 tsp Cooking Oil
How to make the Carrot Batani Kura
Wash and chop the carrots into 1/2 inch pieces.
Wash and prep the peas.
Microwave both together for 6 t0 7 mins with just enough water.
Meanwhile, in a nonstick pan heat the oil, add onions, and saute till it changes colour.
Then add tomato puree, combine well. Add salt and turmeric and let the tomatoes get cooked well.
Add all the spices and simmer for 5 mins.
Add the cooked vegetables and just enough water to get a thick gravy.
Serve with rotis.