| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Side dish, Indian, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | lg | Carrots |
| 2 | sm | Potatoes, boiled & cooled |
| 2 | md | Onions |
| 1 | Scallion | |
| 3 | tb | Mustard oil* |
| 1 1/2 | ts | Cumin seeds |
| 2 | Dried red chilies | |
| 1 1/2 | c | Shelled peas |
| 1 | ts | Salt |
| 1/4 | ts | Sugar |
INSTRUCTIONS
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.
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