Was little reluctant to try this recipe at first as I like carrots raw, in my salads or in carrot halwa. But this turned out very comforting and a great dish for supper.You can have it with a toasted bread or just as it is.
Roasted cut carrots with a piece of ginger and a tomato.I have been using oven a lot these days and its a easy way to get that extra flavor to your dish with roasting these vegetables.
Ingredients:
5 to 6 medium sized carrots
1/2 in ginger
1 medium sized tomato
1/2 tsp pepper
1/2 tbsp olive oil
1 medium sized onion
2 cloves garlic
1 tbsp butter
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tbsp coriander/cilantro leaves
salt to taste
Method:
1. Preheat the oven at 375 degree Fahrenheit, roast carrots, ginger, tomatoes with pepper, salt and oil for 20 minutes. Let them cool to room temperature, then blend to a rough consistency.
2. In the meantime take a deep skillet add butter, add finely chopped onions. Once caramelized add in chopped garlic, turmeric and chilli powder. Cook for 2 minutes.
3. Incorporate the blended gravy to the skillet with onions and garlic, add water if required. I kept the soup to a thick consistency. Add salt to taste.
KonkanFlavorss 