| Stir-fried carrots with Cumin and lime |
 |
 |
 |
|
Stir-fried carrots with Cumin and lime 2½ tablespoons canola oil 2 teaspoons black mustard seeds (optional) A 1-inch piece fresh ginger, peeled and cut into a fine julienne ½ fresh hot green Chile, minced 3 whole dried red chiles 1 teaspoon cumin seeds 8 fresh or 12 frozen curry leaves, torn into pieces (optional) 1½ pounds carrots, peeled and grated on the large holes of a grater ¾ teaspoon salt or to taste Juice of ½ lime or lemon
Combine the oil and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. (Or heat just the oil in the same pan.) Add the ginger, fresh and dried chiles, cumin, and curry leaves, if using, and cook uncovered, stirring, until the ginger crisps a little, about 1 ½ minutes. (Stand back if using curry leaves; they spit when they hit the oil.) Add the carrots and cook, stirring, until warmed through, 3 to 4 minutes. Stir in the salt and the lime or lemon juice. Taste for salt and serve hot or cold.
|
