Carrots, peas and potatoes flavoured with cumin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Carrots |
| 2 | smalls | Potatoes, boiled & cooled |
| 2 | mediums | Onions |
| 1 | Scallion | |
| 3 | tablespoons | Mustard oil* |
| 1½ | teaspoon | Cumin seeds |
| 2 | 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.