Ingredients:

• 2 tbsp – oil
• 250 g- Carrot
• 1 cup – coriander leaves, chopped
• 1 tbsp- Ghee
• 1/2 tsp – Jeera
• 3 – Green chillies
• 2 -tejpatta
• 1 tsp -grated Coconut
• Haldi
• salt

Method:

1. Grate carrots and keep aside.
2. Heat the oil. Fry jeera and tejpatta. Add the grated carrots, haldi, salt and slit green chillies.
3. Cover and cook till done. Sprinkle water if necessary.
4. When done, add the chopped coriander leaves and ghee.
5. Stir for a while and garnish with grated coconut.
6. Serve hot with chapatti.

Recipe courtesy of Bethica Das