Provider Farm

From our fields, for your family

Carrots with Cilantro

Simple and delicious. If you don't have asafetida on hand, I have subbed in mustard seeds and its delicious. Sheppy even said "mmm, yummy" and he is in a picky three year old stage.
  • 2 tbs. olive oil
  • 1/8 tsp. asafetida
  • 1/4 tsp. whole cumin seeds
  • 1 lb. carrots, ¬†peeled and cut into 1/3 inch rounds
  • 1 well packed cup finely chopped cilantro
  • 1/2 tsp. salt
  • 1/ tsp. cayenne pepper if desired

Pour oil into a frying pan and set over medium heat. When hot, add asafetida (or mustard seeds, but watch out mustard will start to pop like popcorn) and cumin. Stir once or twice and toss in carrots. Stir and add remaining ingredients and 3 tbs. water. Stir, cover, and bring to simmer over low heat until carrots are tender and water has dissipated.

At Home with Madhur Jaffrey by Madhur Jaffrey