CARROT KURMA

Carrot….a slightly sweet and healthy veggie. This enhances the taste of every dish in which it is included. Many of us use this as one of the veggie in vegetable kurma. But kurma prepared only with carrots is also tasty. If you like the Kashmiri dishes which are slightly sweet, then you will certainly enjoy this kurma also. This goes well with any Indian Bread or even the South Indian dosa. Give it a try.
INGREDIENTS

1. Carrots                          1/4 kg
2. Onions                           2(medium)
3. Tomatoes                      2 (medium)
4. Sugar                             1 tsp.
5. Salt                                 to taste
6. Oil                                   2-3 Tsp.
7. Coriander                      3-4 sprigs
8. Ginger                            1 inch piece
9. Garlic                             3-4
10. Cloves                             3
11. Cardamom                    2
12. Cinnamon                      1/2 inch piece
13. Coconut                         1 Tsp. (grated)
14. Red chilies                     2
15. Khus-Khus                    1 Tsp.
16. Coriander seeds           1/2 Tsp.
17. Jeera                              1/2 tsp.
18. Cashews                        8(optional)

PROCEDURE
Chop the onions and tomatoes very finely.
Chop the carrots into tiny pieces and cook them.
Grind the ingredients from 8-18 to a fine paste.
Heat oil in the pan and add the masala paste. Fry the paste till the raw flavor disappears and the oil oozes out.
Now add the finely chopped onions. Fry till they become transparent.
Now add the chopped tomatoes. Fry till the tomatoes become soft.
Mash 1/3rd of the carrot pieces and add all of the cooked carrots to the tomatoes and onions. Add enough salt and a tea spoon of sugar and half cup of water. Mix well, cover and cook for about 15 minutes on a slow flame.
Serve hot with roti or puri or dosa.