Chef Kunal Kapur suggests a unique twist to enjoy carrots beyond the winter season.
Try his carrot spread which is perfect as a dip or can be eaten with bread.
2 cups of carrot slices
1 cup of orange juice
2 teaspoons of ginger (adrak)
1/2 teaspoon of black salt (kaala namak)
Salt to taste
3/4 teaspoon of chili powder
2 tablespoons of butter
1 teaspoon of roasted cumin (jeera)
Start by placing the carrot slices in a pan and pour in freshly squeezed orange juice. Turn on the flame, and add ginger, black salt, regular salt, and chilli powder to the mixture.
Once all the ingredients are in the pan, bring the mixture to a boil. Cover the pan with a lid and allow it to cook for about 20 minutes. Let the liquid reduce and ensure the carrot slices become tender. Next, add butter and roasted cumin to the pan. Mix thoroughly, then transfer the buttered carrots to a blender and blend until you achieve a smooth puree.
And, your carrot spread is ready to eat. This carrot spread can be used for ten days.
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