2 lg Carrots 2 sm Potatoes, boiled & cooled 2 md Onions 1 ea Scallion 3 tb Mustard oil* 1 1/2 ts Cumin seeds 2 ea Dried red chilies 1 1/2 c Shelled peas 1 ts Salt 1/4 ts Sugar 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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