Ingredients - Serves 4
- 3-4 medium-sized (or 500 g) carrots, grated
- 2 cups (or 400 g) thick yoghurt, whisked till smooth
- 2-3 cloves (or 7 g) garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp cumin seeds
- ground black pepper
- Salt, to taste
Steps
- Heat the oil in a pan. Fry the cumin seeds till they start to splutter
- Add grated carrots and cook till they are soft
- Crush the garlic, with a fat pinch of salt. This is best done with a {mortar and pestle}
- In a bowl, whisk the yoghurt till smooth. Mix in the garlic and cooked carrots
- Season with salt and pepper and serve with pita bread
By Sirisha Tadimalla on