Enjoy the delicious Gul-e-phirdaus.
10carrots, peeled and cut into 4 inches pieces, 3tbsp oil; a few sprigs parsley, chopped fine.
For the marinade: 2tbsp ginger-garlic paste; 3tbsp soya sauce; salt & pepper to taste; 2tsp lemon juice.
For the chilli-honey sauce: 2tsp oil; 2tbsp ginger julienned; 2tsp red chili powder; ½ cup honey; salt to taste;chopped nuts to garnish.
Procedure: Mix the ginger-garlic paste, soya sauce, salt & pepper & apply the marinade to the carrot pieces. Keep aside for 20 minutes. Heat 3tbsp oil in a heavy bottomed pan & fry the carrot for 5minutes or till the juices are well sealed in. add the remaining marinade & a little water. Stir well. Cover & cook till done.
To prepare the sauce: Heat 2tsp oil in another pan; add the julienned ginger & fry for a minute. Add chilli powder, honey & salt. Keep stirring over low heat for 5minutes. Remove from heat.
Serve the carrots hot, topped with the honey-chilli sauce ,chopped nuts & the chopped parsley.