Search recipes

Mailing list sign-up

<< Back

Bejuja Carrots

Bejuja Carrots

Serves 4
4 tablespoons vegetable oil
1 ½ pounds carrots, sliced
4 garlic cloves, chopped
2- Inch piece of ginger
1 teaspoon poppy seeds
1 teaspoon ground turmeric
2 teaspoons ground cumin seeds
2 teaspoons ground coriander
1 chili, deseeded and chopped
1 teaspoon salt
Large handful of chopped cilantro
Plain yogurt

Heat the oil in a frying pan and gently fry the carrots for 10 minutes. Stir in the garlic, ginger, and poppy
seeds, and fry for a couple minutes.
Stir in the turmeric, cumin, coriander, chili, and salt, and cook until the carrots are tender. Cook
them very slowly so that they don’t catch.
Finally, stir in the chopped cilantro and serve the carrots with a bowl of yogurt.