• 2 cups grated Carrots
• 1 cup Milk
• 1 tsp Butter
• 1/2 tsp Cumin seeds
• 1 chilli, finely chopped
• Salt to taste
- Cook carrots in milk.
- When milk is almost evaporated, remove from fire and let it cool.
- Heat butter in a pan and add cumin seeds. When they splutter, add chilli and saute.
- Add this to the carrots.
- Add salt to taste and mix well.
Recipe courtesy of Vasundhara Parvate