I don’t think I’ve met a carrot I didn’t like! These rainbow carrots are stunning, and so is this simple stir fry.
Carrots with mustard seeds, carom seeds, gingely oil, chillies and turmeric; classically tamil style, south indian, and absolutely delicious. I invited edamame to the party to keep the balance, like that designated driver.
It makes a great snack or a side dish. Try it, and you’ll love it!
Ingredients:
serves 4
~20 small rainbow carrots, evenly diced (you could use just regular carrots as well)
1 cup edamame (I used frozen, thawed to room temperature)
1 tsp mustard seeds
3 tbsp gingely oil (sold in indian groceries as light sesame oil, brand ‘idhayam’)
1 1/2 tsp turmeric powder
1/2 tsp asafoetida powder
1 tsp omam/ajwain/caraway/carom/oregano seeds (Oh boy there are a lot of aliases!)
2 serrano chillies, thinly sliced
1 1/2 tsp coarse kosher salt
half a handful of cilantro leaves for topping
Method:
Heat a large non stick skillet over medium-high heat. Add the measured gingely oil and mustard seeds. After about 30 seconds, the mustard seeds will start popping. In quick succession, add carom seeds, asafoetida and turmeric powder. Fry for another 10-15 seconds until the spices are toasted.
Throw in the chopped serranos, and let cook for 15 seconds; keep stirring. Toss in all the chopped carrots, and sprinkle the measured salt. Mix this all together thoroughly.
Reduce heat to medium, cover the skillet and cook for 5 minutes.
After 5 minutes, add edamame, cover back again and cook for an additional 6-8 minutes.
I like carrots to be tender, yet still firm with a slight crispy bite to them. If you like your veggies tender all the way, then cook an additional 5 minutes covered.
Once you have the desired texture, turn off heat, sprinkle cilantro all over and serve piping hot!
It makes a great snack or a side dish with dal or any other form of creamy curry.
