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| PEAS
AND CARROTS WITH CUMIN
GAJAR MUTTER
| Serves
2 |
1
teaspoon cumin powder |
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1/4
teaspoon red chilli powder |
| 3
tablespoons oil |
1/2
teaspoon cumin seeds |
| 2
onions, finely chopped |
1
tomato, chopped |
| 1
green chilli, finely chopped |
5oz
(150g) (shelled weight) peas,
fresh or frozen |
| 1
garlic clove, finely chopped |
3oz
(75g) carrots, diced |
1/2-in
(1-cm) square piece of fresh ginger,
finely chopped |
salt |
| 1/4
teaspoon coriander powder |
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| 1 Heat the oil in a non-stick
frying pan and over a low heat saute the onion until brown. This
will take 15 minutes. Then add the green chilli, garlic and ginger.
Saute for 3 minutes.
2 Add the coriander, cumin and red chilli powders, and the
cumin seeds, and saute for 2 minutes.. Add 3 tablespoon water and
stir well. Continue cooking the spices for 3 minutes.
3 Add the tomato and cook for a further 2-3 minutes. Then
add the peas and carrots, cover and cook until tender.
OKRA
WITH CHOPPED ONIONS
BHINDI PYAZ
| Serves
2 |
2
tablespoon oil |
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2
medum onions, chopped |
| 9oz
(250g) okra (bhindi) |
1-2
green chillies |
| salt |
3/4
teaspoon cumin seeds, crushed |
1 Wash the okra and soak in a bowl of water
with a pinch of salt for 5 minutes. With a sharp knife terim away
the sstem just above the ridge. Chop the okra into 3/4-in (2-cm)
pieces.
2 Heat the oil in a large, non stick srying pan. Saute the
onion until browned. Add the chillies and fry until pale green,
then add the cumin seeds and fry for 30 seconds.
3 Add the okra andaslt. Stir well. Cook over a low heat,
uncovered. Stir from time to time to prevent the okra sticking to
the pan. Cook until done. |
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