Baghare Gajar

Published under: Carrot

Carrots – 500 gms, peeled and cut into 1/2 inch pieces
Salt as per taste
Red Chilli Powder – 2 tsp
Ghee – 3 to 4 tbslp
Dry Red Chillies – 3 to 4
Cumin Seeds – 1 tsp
Curry Leaves – 10 to 12
Coconut – 4 tblsp, grated

1. Boil the carrots with salt, chilli powder until tender and water has been absorbed.
2. Heat ghee in a pan.
3. Fry the red chillies, cumin seeds and curry leaves till dark brown.
4. Pour this over the boiled carrots.
5. Garnish with grated coconut.
6. Serve hot.

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