International•healthy

Spiced Glazed Carrots

Mughal Emperor Akbar the Great was a mere thirteen years of age when he ascended...

Ingredients

Quantities are shown as originally provided.

2 tbsp corn oil (or any other neutral oil)
1 lb (450g) carrots (julienned weight)
1 1/2 tsp black mustard seeds; (known as rai in Urdu)
1 tsp salt
1/2 - 1 tsp chili powder (depending on the amount of heat you prefer. (Start with 1/2 tsp))
1/8 tsp turmeric powder (known as haldi in Urdu. Available in Pakistani or Indian grocery stores.)

1
Julienne carrots or you can dice them if you so like.
2
Place a wok or a frying pan on medium heat.
3
Add oil and allow to heat for 2 minutes.
4
Add mustard seeds and as soon as they start to sputter, remove from the flame (don’t turn the flame off) and add the julienned carrots. The reason for removing from the flame is because you don’t want the seeds to burn and become bitter.
5
Stir-fry for a minute and place back on heat.
6
Add turmeric, salt and chili powder and give it a whirl.
7
Cover with a lid for 3-5 minutes- you don’t want to overcook the carrots, they should be semi-crisp by the end of this process.
8
Remove lid, turn off the flame and serve with chapati (a Pakistani wholewheat flatbread) and some raita or have as a side with a whole roast chicken.