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Spicy Carrot with Fresh Peas

3 Jun



Carrot 4 medium sized
Fresh Peas (shelled) 1/2 cup
Onion 1 large
Green Chiles 2
Garlic 1 clove
Ginger 1 inch piece
Turmeric Powder a pinch
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Red Chile Powder 1 tsp
Garam Masala 1/2 tsp (optional)
Sugar a big pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3 – 5
Oil 1 tbsp

Method of preparation:

Peel, remove ends and dice the carrots (abt. 2 cups).
Peel, remove ends and finely chop onion.
Remove stems, wash and slit the green chiles.
Peel and finely chop garlic clove.
Peel and finely chop ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add chopped garlic, ginger, green chiles and onion.
Once onion becomes little soft, add diced carrots.
Then add turmeric, cumin, coriander, red chile, garam masala (if using), sugar and salt.
Stir for a minute and add fresh peas.
Pour about quarter cup of water and cook covered on low flame for few minutes or until the carrot and peas are cooked.
Serve hot with steamed rice or with chapati and yogurt.

Notes: If using frozen peas, add them at end.