Serves: 4
Total Calories: 177

2 tablespoons vegetable oil
2 to 4 dried red chili peppers, such as chile de arbol, broken
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon , dried yellow split garbanzo beans, (channa dal)
1 teaspoon ground coriander
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
1 pound young carrot, cut into 1/2-inch pieces or thin 2-inch long sticks
1/2 pound potato (any kind), peeled and cut into 1/2-inch pieces
2 to 3 tablespoons water
1 tablespoon fresh lemon juice
1/4 cup finely grated fresh or frozen coconut
1 fresh green chili pepper, such as serrano, minced with or without seeds

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, mustard seeds, cumin, and dal they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.

2. Quickly add the coriander, asafoetida, and salt, then mix in the carrots, potatoes, and water. Cook over high heat, stirring, 3 to 4 minutes. Reduce the heat to medium-low, cover the pan and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Transfer to a serving dish, mix in the lemon juice, coconut, and green chili pepper, 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: 177
Calories from Fat: 83

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