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Carrots,
Peas & Potatoes Flavoured with Cumin
from Sharon Raghavachary
Serving Size : 6
- 2 lg Carrots
- 2 sm Potatoes, boiled & cooled
- 2 md Onions
- 1 ea Scallion
- 3 tb Mustard oil*
- 1 1/2ts Cumin seeds
- 2 ea Dried red chilies
- 1 1/2cShelled peas
- 1 tSalt
- 1/4ts Sugar
Dice the carrots & potatoes. Coarsely chop the onions & thinly slice
the scallions. Set aside.
Heat oil in a large skillet over mediumheat. When hot, add the
cumin seeds & let them sizzle for 3 or 4seconds. Add the chilies
& stir them for 3 to 4 seconds. Put in theonions & stir & cook for
5 minutes. Add the carrots & peas. Stir themfor 1 minute. Cover,
turn heat to low & cook for 5 minutes.
Uncover,slightly raise the heat. Add the potatoes, salt & sugar.
Stir & cookfor 3 minutes. Add the scallion, heat for 30 seconds
& serve.
*Replace with any vegetable oil.
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