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1
Prepare a paste of ginger and garlic in a mixer.
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2
Keep aside.
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3
Then, prepare another paste of green chillies and corriander leaves in the mixer.
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4
Keep aside.
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5
Immerse the tomatoes in boiling hot water.
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6
This makes it easier to remove their skin.
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7
Do so, then chop them and prepare a puree of these chopped tomatoes.
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8
Keep aside.
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9
Wash and peel the carrots.
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10
Then cut slices (in rounds) of the same.
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11
Take some water and salt to taste in a saucepan.
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12
Add the sliced carrots and cook till half done,
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13
that is
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14
,till they are half cooked.
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15
Heat oil in a skillet.
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16
Toss in the onion and fry till golden brown.
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17
Add the ginger-garlic paste and stir-fry briefly (for about a minute).
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18
Add the corriander leaves-green chillies paste and stir-fry once again for another minute.
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19
Add the pureed tomatoes and coconut milk alongwith salt to taste and cook for a minute.
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20
Add the half cooked sliced carrots.
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21
Cook for 5 minutes.
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22
Once cooked, transfer the dish into a flat bottom glass dish (this makes it look so very presentable).
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23
Garnish with corriander leaves (chopped), sliced tomatoes and orange segments.
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24
Serve immediately (hot) with white Basmati rice.
