Ingredients
-
2
-
1
-
2
-
1
-
1/2
-
24
-
2
-
1 1/4
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat Oil in a Skillet Over Low Heat, and Cook the Mustard Seeds About 30 Seconds, Keeping the Pan Covered Until They Stops Popping. |
|
2
Done
|
Stir in the Peas, Turmeric, Paprika, Curry Leaves, and Chiles and Cook For 2 Minutes Over Medium High Heat, Stirring Often. |
|
3
Done
|
Add the Carrots, and 1 Cup of Water. Bring to a Boil, Reduce Heat and Cook Covered Until the Carrots Are Very Soft, About 20 Minutes. |
|
4
Done
|
Uncover the Pan, and Cook Over High Heat For About 5 Minutes Until the Excess Liquid Is Evaporated. Serve Over Hot Basmati Rice. |
