Carrot Akuri -eggless
This is a family version of the Bharuchi Akuri, that was prepared in Bharuch with the addition of badam pasta nay darak - nuts and raisins. The crunch and the sweetness adds to this simple recipe. If you wish to prepare it this way simply add 1/4th cup of raisins and hand chop 3/4th of a cup of the nuts of your choice and add this at the end while warming up the akuri mix.
While there is no egg in this recipe you are welcome to transform it with eggs on top of it - per edu. It is delicious.
500gm/ 1.1 lb onions
500 gm / 1/1 lb grated carrots
4 finely chopped green chillies
1/2 tsp cumin
1 tsp salt
1 cup of finely chopped fresh corriander
Heat the oil and pan fry the finely chopped onions until golden brown.
Add the carrots, chillies, cumin and salt. Cover and cook gently on a simmer until just soft and the oil separates from the vegetables - tayl per avay. Add the corriander. Cook another 5 minutes and keep aside.
This should all take about 30 minutes.
Prepare a firm white sauce with
2 oz salted butter
2 tbsp flour
1 cup of warm milk
In a saucepan melt the butter, add the flour, cook for 3 minutes stirring constantly and add the milk. With a whisk stir until it comes to a boil. The sauce should be fairly thick.
Mix the white sauce into the vegetables, return to the stove, mix well, return to the stove and heat through. S
Mix the white sauce into the vegetables, return to the stove, mix well, return to the stove and heat through. Serve hot with crisp bread.
Lightly pan fry the mix of fruit and nut in a bit of butter and mix it in before serving.
Kismis - green raisins, cashews and almonds are generally used. You may use pine nuts.
If you wish to add dry figs or apricots its best to add it to the akuri toward the end of the cooking of the vegetables. These are sturdy dry fruit which need to be slightly cooked.
Adding approximately 2 tbsp of dry fruit and nut to this quantity is adequate.
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