Carrots with dill
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, peeled |
| 1 | each | 1/4\" cube ginger |
| 4 | tablespoons | Vegetable oil |
| ½ | teaspoon | Cumin seeds, whole |
| ⅛ | teaspoon | Asafetida |
| 2 | eaches | Fresh green chiles, chopped |
| 1 | teaspoon | Coriander seeds, ground |
| ¼ | teaspoon | Turmeric |
| ⅔ | cup | Dill, cleaned & chopped |
| ½ | teaspoon | Salt |
Directions
Slice carrots into ⅛" slices. Cut ginger into julienne strips & then into fine dice.
Heat oil in a wok & when hot add cumin seeds. A few seconds after, add asafetida. A second later, add ginger & chiles. When ginger starts to brown, add carrots, corainder & turmeric. Stir for 2 minutes. Add dill & salt, stir, cover, lower heat & cook for 2 minutes. Lift carrots out leaving as much oil behind as possible.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95
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