Indian-Style Carrots with Mustard Seeds

Appetizers | Indian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Indian-Style Carrots with Mustard Seeds

Ingredients

Vegetable Oil - 2 spoons
Yellow Mustard Seeds - 1 tablespoon
Turmeric - 1 tablespoon
Yellow Beets - 2 spoons
Curry - 24 pieces
Dried Chili Pepper - 2 pieces
Carrot - 17.6 oz
Paprika - a pinch
Salt - to taste
Ground Black Pepper - to taste
Basmati rice - to taste

Step by Step guide

Step 1

Heat oil in a skillet over medium heat, add mustard seeds, cover with a lid, and shake gently. Within thirty seconds, the mustard seeds should start to pop due to the heat.

Step 2

Remove the lid and add the peas, which should preferably be lightly crushed beforehand.

Step 3

Then add turmeric, paprika, dried curry leaves, and chili, and sauté, stirring for a couple of minutes.

Step 4

Add the carrot, sliced into thin rounds, pour in a cup of water, and cook covered over low heat for about twenty minutes, stirring occasionally, until the carrots are tender.

Step 5

Remove the lid, increase the heat, and evaporate all the liquid. Then season with salt and pepper. Serve the carrots hot or warm with steamed basmati rice.