Ingredients: 4 -5 carrots, chopped 1 tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder 1 long spring curry leaves 1-2 tsp. tamarind juice 1 tsp. jaggery Salt to taste For Masala: 1/2 cup grated, coconut 4 green chillies 1/2 tsp. asafoetida 1 tbsp. chopped, coriander leaves 1/2 tsp. cumin seeds 1 tbsp. bengal gram 1 tsp. sesame seeds Method: In a pan, dry roast the cumin, bengal gram, sesame seeds until light brown. Grind in the mixie with coconut, green chillies, asafoetida, coriader and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add carrots, turmeric, curry leaves. Add water and bring it to boil till soft. Then add ground paste, tamarind juice, jaggery and salt. Cook for 10-15 minutes until the gojju thickens. Serve with chapatis or rice.