KASHMIRI CARROT KARISHMA

 INGREDIENTS

1. 
   Carrot                         500 gms
   
2. Curd                           1/2 liter
3. Oil                              1 cup
4. Salt                             1 tsp or more
5. Hing                           1/4 tsp
6. Pepper powder           1 tsp
7. Cardamom                 5
8. Lavang                      5
9. Fennel seeds              3 tsp
10. Dry ginger powder    1 tsp
11. Cinnamon powder     1/2 tsp
12. Jeera powder              1/2 tsp

METHOD

• Cut carrot into long finger size lenght and cook for 10 minutes.
• Heat in a pan add all the masala items and fry for a minute.
• Add beaten curd and bring to boil.
• Add salt, carrot and cook on low heat until the gravy becomes thick.
• Serve hot with chapati and rice.

1.