Baghare Gajar
Equipment
- Heavy-based Frying Pan
- Skillet
Ingredients
- 500 g Carrots (9 medium), cut into 1-cm / 1/2-inch pieces
- 1 teaspoon Chilli powder
- 2 tablespoons Ghee
- 2 Red chillies dried
- 1/2 teaspoon Cumin seeds
- 6 Curry leaves
- 1 tablespoon Coconut grated, fresh
- Salt
Instructions
- Cook the carrots with the chilli powder in 250ml / 8fl oz (1 cup) of lightly salted boiling water for about 10-12 minutes, or until tender.
- The water should be absorbed by the time they are cooked.
- Put the ghee in a heavy-based frying pan (skillet) over medium heat, add the dried red chillies, cumin seeds and curry leaves and stir-fry for about 1 minute, or until the chillies have turned a shade darker.
- Immediately pour over the boiled carrots and sprinkle over the grated coconut and serve hot.
Nutrition
Sodium: 382mgCalcium: 207mgVitamin C: 150mgVitamin A: 84627IUSugar: 25gFiber: 16gPotassium: 1693mgCholesterol: 77mgCalories: 501kcalSaturated Fat: 20gFat: 33gProtein: 6gCarbohydrates: 51gIron: 3mg
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