Carrots with Cilantro
Here is an everyday carrot dish. In India it is served hot, but I often serve it cold in the summer, almost like a carrot salad.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons peanut or olive oil
1/8 teaspoon ground asafetida
1/4 teaspoon whole cumin seeds
1 pound carrots, peeled and cut into 1/3-inch-thick rounds
1 well-packed cup very finely chopped cilantro
1/2 teaspoon salt
1/8–1/4 teaspoon cayenne pepper
Preparation
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the asafetida and cumin. Stir once or twice and toss in the carrots. Stir once and turn off the heat. Add all the remaining ingredients and 3 tablespoons water. Stir well and bring to a simmer over medium heat. Cover, turn heat to very low, and simmer very gently for 3–4 minutes or until carrots are done, stirring once or twice during this period.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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