5-7 Carrots Finely chopped
Heat ghee in a pan and add:
Hingu, Black pepper, dry or fresh turmeric, carrots ginger
Fry on medium flame as much as wanted (barely cooked or seared)
Toss into blender with 1/2 or 1 cup coconut and salt
Blend to a fine paste with added water
Adjust consistency for soup or chutney.
Serve with fresh bread, dosa, idly, crackers, as a sandwich spread, dip for falafel, etc….