Carrots with dill and hot green chillies

I must have first tried this recipe in the 1980s, it is hand-written in an old jotter that I used to copy out some recipes clipped from newspapers. I remember collecting recipes from the Sunday Times; they ran a series by Madhur Jaffrey about regional recipes around the Indian subcontinent. 

I have some very large carrots still to harvest this year. I grew a yellow variety that has a very firm flesh ideal for adding to stews, and for this dish. There’ll be more carrot-based dishes to come. Most spices are available in local shops. I bought some of them from Seasoned Pioneers, who retail spices online. 

INGREDIENTS:

  • 500g carrots, peeled and thinly sliced
  • 1/2 cm ginger root (or 1/2 tsp ground ginger)
  • 4 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 2 hot green chillies
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 20g chopped dill leaves
  • 1/2 tsp salt

METHOD:

  • Peel and slice the carrots, peel and finely chop the ginger
  • Heat the oil in a karhai or wok over a medium heat. When it is hot, add in sequence the cumin seeds, asafoetida, ginger and whole chillies, stirring between each addition. 
  • As the ginger begins to brown, add the sliced carrots, coriander and turmeric. Stir and fry for a couple of minutes
  • Add the dill and salt, turn the heat to low and cover with a lid. Cook for another couple of minutes, until the carrots are cooked. 
  • Remove the carrots from the oil and drain away most of the oil. 

This is delicious as a side dish, with rice and a range of other curries. Last night I was just on my own so I had it with a little bit of nan and yoghurt.

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