Serves 4-6 as a side dish
2 tbsp ghee, plus 1 extra tablespoon
1 tsp mustard seeds
2 garlic cloves, crushed
1 tsp ground turmeric
1/2 tsp paprika
1 tsp chilli flakes
10 fresh or dried curry leaves
750g carrots, peeled and thinly sliced
1 cup water
Melt the ghee in a pot and add the mustard seeds. Fry them over a medium heat until they start to pop.
Add garlic, turmeric, paprika, chilli flakes and curry leaves. Stir for a minute or two until fragrant.
Pour in the water and the carrots. Bring to the boil, then reduce to a simmer with the lid on for about 15 minutes until the carrots are tender.
Remove the lid, crank up the heat and cook until the water has evaporated.
Season with salt and pepper and an extra spoon of ghee.
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