Preparation

• 1
  Wash and peel carrots and chop into larger pieces (batons)
• 2
  Peel and chop ginger into small pieces and green chilies in medium size pieces
• 3
  In a blender add ginger, cumin, mustard, fenugreek and 180ml vinegar and make a fine paste
• 4
  Heat oil in a heavy bottom pan and then add the ground paste and fry for 2 minutes
• 5
  Add carrots and fry for 4-5 minutes on medium heat ,keep stirring
• 6
  Add salt ,sugar ,chopped green chilies and the remaining vinegar and cook again for 3-4 minutes till the gravy becomes thick
• 7
  Remove from fire and let it cool down completely
• 8
  Store in a sterilized jar and enjoy with roti or rice