Carrot --- 2
Fresh coriander leaves --- 1/2 cup chopped
butter --- 1 tea sp
Onion --- 1 smal
Garlic --- 4 cloves
cumin seeds --- 1 tea sp
Lemon juice --- 1 tab sp
Salt to taste
White pepper powder --1/2 tea sp
Clean and chopp carrot, peel wash and chopp onion, wash and chopp coriander with stems, chopp garlic finely.
Heat butter in a sauce pan and add cumin seeds then onion and garlic and fry for 2 min.
Now add carrots and coriander stems with 1 tea sp coriander leaves, reserve some leaves for toping.
Add 3 cups water and cook till carrots are completely cooked, remove from heat and cool it then blend it it in ablender to make a smooth puree.
Now strain this puree and pour back in to the sauce pan and boil for 10 min and reduce slightly
Now add white pepper powder and salt to taste and add 1 tab sp lemon juice and bring to a full boil and remove from heat.
Serve hot top with chopped coriander leaves.
Ididn't add any thickner like corn starch because i want this with it's own fresh color and aroma so if you like can add
Serve with any bread or pakodi i served with leftover rice pakodi
Enjoy your meal