Serves: 4
Total Calories: 182

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 tablespoon peeled and finely chopped fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 pound baby carrot, cut into 1/2-inch pieces
1/2 pound baby white potato (or any kind), cut into 1/2-inch pieces
1 cup fresh or thawed frozen peas
1/4 cup water
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder
1/4 teaspoon freshly ground black pepper

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers, and stir until golden, about 1 minute.

2. Add the coriander, cumin, turmeric, and salt, then mix in the carrots, potatoes, and peas. Cover the pan and cook over high heat until heated through. Reduce the heat to medium-low, add the water, and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the cilantro during the last 5 minutes of cooking. Carefully mix in the mango powder. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 182
Calories from Fat: 63

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