Carrot Potato Dill

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

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  

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


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