Ingredients:

• 2 cups grated Carrots
• 1 cup Milk
• 1 tsp Butter
• 1/2 tsp Cumin seeds
• 1 chilli, finely chopped
• Salt to taste

Method:

1. Cook carrots in milk.
2. When milk is almost evaporated, remove from fire and let it cool.
3. Heat butter in a pan and add cumin seeds. When they splutter, add chilli and saute.
4. Add this to the carrots.
5. Add salt to taste and mix well.

Recipe courtesy of Vasundhara Parvate