Ingredients:
Carrots – 1/4 kg, cubed
Tomato – 1, large, chopped
Coriander Leaves – 1 tblsp, chopped
Mint – 1 tsp, chopped
Oil or Ghee – 2 tblsp
Cumin Seeds – 1 tsp
Chilli Powder – 1 tsp
Cinnamon Powder – 1 tsp
Flour – 1 tblsp
Salt to taste
Grind to a Paste:
Green Chillies – 3
Ginger – 1/4 inch piece
Coriander Leaves – 1 tblsp
Onion – 1, small
Pepper Powder – 1/2 tsp
Method:
1. Cook carrots with some salt and enough water in a steamer.
2. Heat oil or ghee, add cumin seeds and when done, the ground paste.
3. Fry till oil surfaces.
4. Add chopped tomatoes, chilli powder, half the coriander leaves and mint, stir fry for sometime.
5. Add flour, continue to fry for 1 to 2 minutes more.
6. Add 1 to 1 1/2 cups of water, some more salt if needed.
7. Simmer till gravy is well blended.
8. Just before removing add cinnamon powder and mix thoroughly.
9. Pour into a serving bowl, garnish with the rest of the coriander leaves.
10. Serve hot.
