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

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