A curry made with carrot and jaggery

Carrot Gojju

#Jaggeried
By Priyanka Gupta

Jan, 7th

32

Servings
4 persons
Cook Time
30 minutes
Ingredients
13 - 15

Ingredients

  • 4 -5 carrots, chopped
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. turmeric powder
  • 1 long spring curry leaves
  • 1-2 tsp. tamarind juice
  • 1 tsp. jaggery
  • Salt to taste
  • 1/2 cup grated, coconut
  • 4 green chillies
  • 1/2 tsp. asafoetida
  • 1 tbsp. chopped, coriander leaves
  • 1/2 tsp. cumin seeds
  • 1 tbsp. bengal gram
  • 1 tsp. sesame seeds

Instructions

  • In a pan, dry roast the cumin, bengal gram, sesame seeds until light brown. Grind in the mixie with coconut, green chillies, asafoetida, coriader and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add carrots, turmeric, curry leaves.
  • Add water and bring it to boil till soft. Then add ground paste, tamarind juice, jaggery and salt. Cook for 10-15 minutes until the gojju thickens.
  • Serve hot

Notes/Tips

Have it with chapati