Carrot Curry

Gajjar Bhaji

½ cup carrots – chopped or grated
1 tsp oil
½ tsp cumin seeds
½ tsp ginger
2 pinch cinnamon
2 pinch black pepper
2 tsp fresh coconut (dried if not available)
Salt to taste
5 curry leaves
Coriander leaves

Heat oil, add cumin seeds, salt, ginger and curry leaves.
Add carrots and fry for 2 minutes.
Add a little water (if using carrot pieces) and remaining spices. Fry until the carrots are soft.
Add coriander for garnish. Optional: add green peas (4 tsp) when adding the water.

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