Carrots, peas & potatoes flavoured with cumin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Carrots |
| 2 | smalls | Potatoes, boiled & cooled |
| 2 | mediums | Onions |
| 1 | each | Scallion |
| 3 | tablespoons | Mustard oil* |
| 1½ | teaspoon | Cumin seeds |
| 2 | eaches | Dried red chilies |
| 1½ | cup | Shelled peas |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
Directions
Dice the carrots & potatoes. Coarsely chop the onions & thinly slice the scallions. Set aside.
Heat oil in a large skillet over medium heat. When hot, add the cumin seeds & let them sizzle for 3 or 4 seconds. Add the chilies & stir them for 3 to 4 seconds. Put in the onions & stir & cook for 5 minutes. Add the carrots & peas. Stir them for 1 minute. Cover, turn heat to low & cook for 5 minutes. Uncover, slightly raise the heat. Add the potatoes, salt & sugar. Stir & cook for 3 minutes. Add the scallion, heat for 30 seconds & serve.
*Replace with any vegetable oil.
Madhur Jaffrey's "Indian Cooking" Submitted By MARK SATTERLY On 10-01-94