Stir-Fried Carrots with Cumin and Lime

[Guest guest]

Stir-Fried Carrots with Cumin and Lime (gaajar kee sabzi)

Serves 4-6

 

I am not especially fond of carrots but I really do love them in this

dish. Perhaps it's because they are grated – they seem to absorb the

flavors of the spices better. Their sweetness is accentuated by the

taste of the cumin and the bitterness of the fenugreek. Serve this

warm, as a vegetable, or chill it and serve it as a salad.

 

2 1/2 tablespoons canola oil

2 teaspoons black mustard seeds

1 inch fresh ginger, peeled and cut into a fine julienne

1/2 fresh, hot green chili, minced

3 whole, dried red chilies

1 teaspoon cumin seeds

8 fresh or 12 frozen curry leaves, torn into pieces, optional

1 1/2 pounds carrots, peeled and grated on the large holes of a grater

3/4 teaspoon salt, or to taste

Juice of 1/2 lime or lemon

 

1. Combine the oil and mustard seeds, if using, in a large wok,

kadai or frying pan over medium-high heat. Cook, stirring, until the

mustard seeds crackle, 1 to 2 minutes.

2. Add the ginger, fresh and dried chilies, cumin and curry leaves,

if using, and cook stirring, until the ginger crisps a little, about

1 1/2 minutes. (Stand back if using curry leaves; they spit when they

hit the oil)

3. 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.

[Guest guest]

Would love to know how to close down my email for a week or 10 days and then

open it when I get back homje. Does anyone know how to do this????

Help help because I am going to be away next week for a bit.

Thanks for helping me out.

Luanne

 

 

[Guest guest]

HI Luanne:

 

You go to the home page and change your profile to no mail.

 

Gayle

 

 

 

lahlbrand

 

Fri, 4 Aug 2006 9:25 PM

Re: Stir-Fried Carrots with Cumin and Lime

 

 

Would love to know how to close down my email for a week or 10 days and then

open it when I get back homje. Does anyone know how to do this????

Help help because I am going to be away next week for a bit.

Thanks for helping me out.

Luanne

 

 

[Guest guest]

This sound interesting. I jus tmay have to try it. You mentioned the

Fenugreek, which I am not familiar with, yet I don't see it mentioned in the

recipe. Is it another name for one of the ingredients?

Judy

-

a_uk_yankee

Friday, August 04, 2006 11:17 AM

Stir-Fried Carrots with Cumin and Lime

 

 

Stir-Fried Carrots with Cumin and Lime (gaajar kee sabzi)

Serves 4-6

 

I am not especially fond of carrots but I really do love them in this

dish. Perhaps it's because they are grated - they seem to absorb the

flavors of the spices better. Their sweetness is accentuated by the

taste of the cumin and the bitterness of the fenugreek. Serve this

warm, as a vegetable, or chill it and serve it as a salad.

 

2 1/2 tablespoons canola oil

2 teaspoons black mustard seeds

1 inch fresh ginger, peeled and cut into a fine julienne

1/2 fresh, hot green chili, minced

3 whole, dried red chilies

1 teaspoon cumin seeds

8 fresh or 12 frozen curry leaves, torn into pieces, optional

1 1/2 pounds carrots, peeled and grated on the large holes of a grater

3/4 teaspoon salt, or to taste

Juice of 1/2 lime or lemon

 

1. Combine the oil and mustard seeds, if using, in a large wok,

kadai or frying pan over medium-high heat. Cook, stirring, until the

mustard seeds crackle, 1 to 2 minutes.

2. Add the ginger, fresh and dried chilies, cumin and curry leaves,

if using, and cook stirring, until the ginger crisps a little, about

1 1/2 minutes. (Stand back if using curry leaves; they spit when they

hit the oil)

3. 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.

 

 

 

 

 

 

[Guest guest]

I'll have to try this, I love cumin & lime and I have a bunch of peppers

from the garden. I need to go to the bulk food store anyway so maybe I'll find

black mustard seeds.

 

I just bought a big bunch of carrots yesterday, with the greens on because

the gerbils like the greens. And DD likes them too so she can do her Bugs Bunny

imitation. AmyF