Carrot Kurma

Ingredients

• 4 cups carrots, peel scraped and cut into small cubes
• 2 cups onions, cut into 1-inch thin pieces
• 1 1/2 cups tomatoes, cut into small cubes
• Turmeric powder, a pinch
• 2 cloves
• 2 cardamoms
• cinnamon, 1-inch piece
• 1 tsp rice flour
• 1 tsp cilantro (coriander leaves), finely chopped
• 3-4 tsp vegetable oil
• Salt to taste

For Masala

• 1/2 cup grated coconut, fresh or dry
• garlic 5-6 flakes (optional)
• ginger, 1-inch piece
• 1 tsp poppy seeds
• 3-4 green chillies ( adjust to taste)

Preparation

1. Cook the carrots in the microwave with a little water and salt for about 4 minutes or until tender; or boil the carrots separately.
   
   
2. Grind the coconut, garlic, ginger, green chillies, and poppy seeds with a little water into a coarse paste and set aside.
   
   
3. Heat oil in a wide and shallow pan. Add the cloves, cardamon, and cinnamon and fry for a couple of seconds. Add the onions and some salt, and saute for 4-5 minutes or until golden brown.
   
   
4. Add the tomatoes and saute for a minute. Add the carrots and the ground masala, and rice flour with about 2 cups of water.
   
   
5. Cook on medium heat until the gravy thickens.
   
   
6. Garnish with chopped cilantro and serve the carrot kurma hot with roti or rice and some pappadums.

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