Carrots, new potato and dill show up at the Minneapolis farmers market at the same time. I make this wonderful fragrant dish for my family and serve with a simple meal consisting of french bread, salad, lentil soup and chutney.
Serves 4-6
Ingredients:
10 oz. potatoes, peeled and diced
10 oz. carrots peeled and diced
1 small bunch of fresh dill stems removed and chopped
2 tbs. ghee
1 tsp. cumin seeds
A pinch of asafoetida
1/2 inch piece ginger, peeled and finely shredded
1 green chilli, finely chopped
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (to taste)
1 1/2 tsp. salt (to taste)
1/2 tsp. Garam Masala
1/2 tbs. lemon juice
Method:
Heat oil in a wok or pan, add cumin seeds and asafoetida. When the seeds sizzle, add ginger and fry for 10-15 seconds.
Add all spices, except garam masala. Stir it in for a moment.
Add potatoes and carrots, stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium.
Add 1/2 cup of hot water, dill and cover and cook until veggies are very tender, stirring from time to time.
Add garam masala and lemon juice.
I have topped it with a dollop of plain yogurt.
© Kavita Mehta
photo credit Kavita and Vinay Mehta
