- 2 cups julienned carrots
- 2 tablespoons freshly-grated ginger root
- 2 tablespoons brown sugar
- 1 tablespoon ghee
- ½ teaspoon Organic Vata Churna
- Salt to taste
- Parboil carrots in water with Organic Vata Churna for about 3 minutes. Remove from heat and set aside.
- In a separate frying pan, heat ghee and add ginger and brown sugar. Sauté for about 3 minutes.
- Add carrots and continue cooking for another five minutes.
Fall Bounty: Vata-Balancing Foods for Fall
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