Categories > Vegetarian Recipes |
Date Added 2007-03-06 Times viewed 2955 Vegetable Niramish (1) |
2 lb carrot |
Peel carrots and potato. Cut into cubes. Fry vegetables separately in ghee until deep brown. Crush cardamom, cinamon and ginger. In a frying pan put crushed spices and bay leaf into hot ghee. Stir, add ground spices with 1/2 cup of water. Cover and cook over low heat, stirring regularly. Add sugar when vegetables soften. Remove from heat, serve in a dish. |