| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Carrots | |
| 2 | Potatoes, boiled & cooled | |
| 2 | Onions | |
| 1 | Scallion | |
| 3 | T | Mustard oil* |
| 1 1/2 | t | Cumin seeds |
| 2 | Dried red chilies | |
| 1 1/2 | c | Shelled peas |
| 1 | t | Salt |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 674.2mg
Potassium: 508.8mg
Carbohydrates: 23.1g
Fiber: 4.3g
Sugar: 5.2g
Protein: 4.2g