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1/1 Photo of Carrot Kari
Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics.
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 4
The following items or measurements are not included: