One of my favorites, this dish is very simple to cook. Sometimes, greatness is served in simplicity, and this dish is a perfect example. My mother in law taught me this preparation who also happens to be a very good cook.
Carrots and Peas come in the Winter season; hence, this dish is enjoyed in severe cold and goes great with yellow Daal and Chapatti.
Cooking and Preparation time: 30 minutes
Serving: 2 - 3 people
Ingredients:
1) Indian Red Carrots (Chopped): 500 grams
These carrots are very tasty and juicy. Also, they are extremely good for health.
2) Peas: 100 - 200 grams (Use fresh Peas instead of frozen ones)
3) Ginger
4) Green Chilies - Chopped
5) Asafoedita - 1/4 of a tea spoon
6) Cumin seeds - Half a tea spoon
7) Turmeric - Half a tea spoon
8) Salt - 3/4 of a tea spoon
9) Mustard Oil - 1 tablespoon
Procedure:
Take a pan and put some Mustard oil into it. This dish goes great with Mustard Oil; hence, that would be my recommendation. Once the oil is heated up, please add some Asafoedita (Hing) into it.
After a minute, add Cumin.
Once the Cumin is brown, add chopped Ginger and Green Chilies.
Add some Turmeric and Salt.
After 2 - 3 minutes, add carrots and Peas.
Mix them well and add some water.
Keep it on slow burner for 15 - 20 minutes. Make sure you stir the mixture well after every five minutes.
And here you go. Your Carrots and Peas Masala is ready. Garnish it with Coriander leaves and enjoy.
Happy eating!!
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