PEPPERY CarrotBhurji

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In this recipe of carrot bhurji I have merged the benefits of black peppercorns and coconut cream – black peppercorns have an appetizing warm flavour and are known to treat and heal many ailments; and coconut cream is highly nutritious.

 The Recipe:

  • Slightly sauté mashed pieces of garlic cloves in a mix of warm ghee (clarified butter) and vegetable oil.
  • Add finely diced pieces of carrot to the warm blend.
  • Add freshly ground black peppercorns (or whole black peppercorns) to the mixture.
  • Dash the mixture with salt, turmeric powder and garam masala.
  • Combine the mixture with finely grated shreds of coconut cream.
  • Blend adequate quantity of water with the amalgam for the carrot pieces to turn tender.
  • Combine the tender pieces of carrot  with whisked egg, and cook the mixture in low heat until the mixture gets dried up.

Happy Eating 

About mirandavoice

My interest in writing expands to travel, history, social and general topics. My articles are based primarily on my observations and curiosity in life. You will find the links of my articles in my Twitter account: mirandapresence My blog mirandavoice.com displays my thoughts. My blog masalahealth.wordpress.com (Quick Indian recipes – Easy, healthy,delicious) has recipes of my innovation in Indian cuisine. Journey along with me into the world of curiosity, Thank you. Sylvia Miranda (mirandapresence@gmail.com)
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3 Responses to PEPPERY CarrotBhurji

  1. Mel & Suan says:

    Colourful and delicious looking!

    Liked by 1 person

  2. Such a lovely dish. Love the use of peppercorn here.

    Liked by 1 person

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