Carrots And Peas With Ginger And Chinese Parsley
|Fresh ginger piece||1 , peeled and coarsely chopped (2 Inches By 1 Inch)|
|Carrots||1 1⁄2 Pound (Young Slim Variety)|
|Vegetable oil||6 Tablespoon|
|Black mustard seeds||1⁄4 Teaspoon|
|Fenugreek seeds||5 (Whole)|
|Ground turmeric||1⁄4 Teaspoon|
|Chopped chinese parsley||1 Cup (16 tbs), chopped coarsely (Coriander Greens Or Cilantro, Packed Cup)|
|Hot green chili/1/4 teaspoon cayenne pepper||1 , washed and finely sliced|
|Fresh peas||1 Pound, shelled|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garam masala||1 Teaspoon|
Put the ginger in blender with 3 tablespoons of water and blend until smooth (about one minute).
Peel the carrots and slice them into rounds about 1/8 inch thick.
Heat the oil in a 10-12-inch skillet over medium heat.
When very hot, add the mustard and fenugreek seeds.
When mustard seeds begin to pop (10 to 20 seconds), put in the ginger paste and turmeric, keeping your face averted.
Fry for about 2 minutes, stirring frequently.
Add chopped parsley and green chili or cayenne, and cook, stirring, another 2 minutes.
Add carrots and peas and cook 5 minutes more, stirring frequently.
Now put in the coriander, cumin, garam masala, salt, and 3 tablespoons of warm water.
Stir for a minute, cover, lower heat, and cook slowly 30 minutes.
Stir gently every 10 minutes or so.
To serve: Lift gently out of skillet and place on serving dish.
Serve with hot pooris or parathas.
This dish goes well with any sauced meat dish—Lamb with Onions and Mushrooms, Kheema, etc.
It is also good with Shrimp with Dill and Ginger, plain Moong Dal, and Rice with Potatoes and Cumin Seed.