Name: Indian-Style Stir-Fried Spiced Carrots
- 1 tablespoon oil (preferably coconut oil but any vegetable oil is okay)
- 1/2 teaspoon ground mustard (1 teaspoon whole yellow mustard seeds)
- 1 tablespoon curry powder (10 curry leaves)
- 1 small red onion sliced (about 1/2 cup)
- 1 can diced mild green chilies (2 small green chilies silt lengthwise)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 cups carrots, peeled, split lengthwise, and cut on a bias into 1/4-inch slices
- kosher salt
- 2 tablespoons water
- 2 tablespoons grated coconut
Yield: 3-4 servings
- Heat oil over medium-high heat until shimmering in a heavy bottomed lidded saucepan.
- Reduce heat to medium, add mustard seeds and curry leaves.
- Stand back and stir as they splutter and release their fragrance, about 1 minute.
- Add the onions and chilies and stir fry until onions are softened but not brown, about 2 minutes.
- In quick succession add turmeric and chili powder and let them color the oil, stirring vigorously so as not to burn the spices, about 30 seconds.
- Add the carrots and salt and stir until combined into the oil and onion paste.
- Add water and close with lid.
- Cook, stirring occasionally, until carrots are tender and water has evaporated, about 10 minutes.
- Garnish with coconut and serve warm as a side dish or cool as a salad.
Comments: 12/18/2017 - Substitutes: 1/2 teaspoon ground mustard for the mustard seeds,
1 tablespoon curry powder for the curry leaves, and yellow onion for the red onion.
I omitted the green chillies and used 4 tablespoons of water. Four carrots made 2 cups.
We liked the result.
3/22/2020 - I used the same substitutions as in 2017, but substituted a can of diced mild green chilis
for the fresh green chilis.
I also used a small yellow onion in place of the red onion and omitted the salt.
I updated the recipe with my actual herbs, but kept the original
ingredients in parenthesis.
Gail liked the flavor, but it caused her stomach discomfort at night.
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