| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
4 |
To 6 |
INGREDIENTS
| 6 |
|
Carrots; peeled and sliced |
| 1/2 |
c |
Grated coconut |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Ground turmeric |
| 5 |
tb |
Oil |
| 1 |
ts |
Black mustard seed |
| 3/4 |
c |
Water |
| 1/4 |
c |
Ground peanuts (opt) |
INSTRUCTIONS
>From Cooking the Indian Way
In bowl combine carrots, coconut and spices. Heat oil over medium high
heat. Add mustard seeds and fry until seeds pop. (you might want to keep a
lid near when they start popping the fly everywhere) Add carrot mixture and
fry 10 minutes. Add water and lower heat, simmer 10 minutes or until
tender. Mix in ground peanuts and serve hot. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on
Jul 31, 1997
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