Categories: Vegetables-Carrots

Ingredients

• 3 Tbsp. vegetable oil
• 1/2 tsp. cumin seeds
• 1/8 tsp. asafetida powder (hing powder), optional
• 1 (1/4-inch) piece ginger, peeled and finely chopped
• 1 to 2 green chiles, finely chopped
• 1 lb. carrots, peeled and cut crosswise in 1/2-inch slices
• 1 tsp. ground coriander
• 1/4 tsp. turmeric powder
• 2/3cup fresh dill, chopped
• 1/2 tsp. salt

Directions

1. Heat oil in a wok over medium heat. When hot add cumin seeds. A few seconds later, add asafetida (if using); then a few seconds later, add ginger and chiles.
2. When ginger starts to brown, add carrots, coriander and turmeric. Stir for 2 minutes.
3. Add dill and salt; stir. Cover, reduce heat and simmer for 1 to 2 minutes or until carrots are just done. With slotted spoon, take carrots out of the pan, leaving as much oil behind ad possible.

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