Wash, peel and grate the turmeric roots.

Peel and cut the carrots into thin 1 inch long piece.

From the spices, except hing and cumin seeds, dry roast remaining spices and grind them to a fine powder. Keep aside.

Puree 3 tomatoes with green chillies and ginger. Keep aside. cube the remaing tomato into chunks.

Warm up 2 tbsp ghee in a kadhai or pan and fry the grated turmeric till it slightly changes color. Take it out and keep aside.

In the same pan, add remaining ghee. Temper it with hing and cumin seeds. Once the cumin seeds starts to crackle, add carrots and green peas, pinch of salt and lightly fry them.

Add the coriander powder, and spice powder. Fry them till it coats the vegetables well.

Add the pureed tomatoes, grated jaggery and keep on frying on low medium till the ghee separates out.

Next stir in the whisked yogurt with little salt and keep on stirring on low heat till it looks smooth and creamy. Take care that yogurt should not curdle the gravy.

Add 1/2 cup warm water and bring the gravy to a gentle boil.

Add the grated turmeric, cubed tomatoes . Mix it well. Cover and let it simmer on low for around 10 minutes till carrots become tender.

Add chopped coriander leaves, m ix it. Turn off the heat. Drizzle warm ghee over the curry. Leave the curry to rest for 10 minutes before serving.

Serve this delicious Rajasthani kacchi haldi ki sabzi / turmeric root curry with paratha or roti.