LOCATION: Recipes >> Indian >> Carrot Puree
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Carrot Puree
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Carrot and Radish Puree (Gajar muli bharta)
1/2 lb, carrots
1/2 v. radishes
2 tablespoons ghee, (or 2 1/2 tablespoons butter, browned)
1/2 inch piece ginger, finely chopped
1 onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon hot paprika or cayenne
2 tomatoes, chopped
Chop and boil carrots and radishes in minimum water till soft and
then mash. Heat ghee and fry the ginger and onions until soft.
Add the mashed vegetables and the rest of the ingredites. Mix well
and coook till nearly all the juice is gone.
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surprisingly mild and fresh, October 26, 2004 - 07:43 AM
Reviewer: fazile from london, uk
i added courgettes and onion to this recipe and used normal butter. it was a lovely bright translucent mash . don't go easy on the ginger, add plenty.
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