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Recipe submitted by Latha

Carrot Stir Fry

Ingredients (use vegan versions):

    1 lb carrots
    1 teaspoon red chili powder
    1/2 teaspoon mustard seeds
    1/2 teaspoon cumin seeds
    1 teaspoon salt
    pinch asafoetida
    1 teaspoon amchur powder (dried mango powder)
    2 tablespoon vegetable oil

Directions:

Cut carrots julienne style (2 to 3 length).  Heat oil and burst the mustard seeds. Add cumin seeds.  Lower heat and add rest of the spices and carrots.  Stir and cook covered for about 7 minutes.  Increase heat and stir fry for another 7 minutes.

Serves: 3.

Preparation time: 15 minutes.

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what exactly is asafoetida?

Archived comment by: tami

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Asaefotida is hing. It is an Indian salt. You will find it at any Indian grocery store.

Archived comment by: lucky

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this is a yummy, quick, spicy recipe.  only advice id give: be careful not to burn the spices too much, your kitchen might get a bit smokey.

Archived comment by: caro

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