CARROT KARI
Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics.
Provided by Random Rachel
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
- Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
- Add the carrots, and 1 cup of water. Bring to a boil, reduce heat and cook covered until the carrots are very soft, about 20 minutes.
- Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.
Nutrition Facts : Calories 133.1, Fat 7.7, SaturatedFat 0.6, Sodium 98.9, Carbohydrate 15.6, Fiber 4.8, Sugar 7.1, Protein 2.1
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