The Last of the Peas and Carrots

I harvested the last of the peas and carrots today. Sad event but the good news is: I get to make another awesome Indian recipe using fresh veggies from my garden! Tonight's dinner is an angus beef burger, some potatoes and the peas & carrots. Mmmmmmm...

The peas & carrots recipe is another courtesy Madhur Jaffrey. This is from her "An Invitation to Indian Cooking" cookbook.

Carrots & Peas with Ginger and Chinese Parsley

Ingredients

A fresh piece of ginger, 2 inches by 1 inch, peeled and coarsely chopped
1.5 pounds young, slim carrots
6 tablespoons vegetable oil [Missy's note: I use canola and I used about 1/2 that amount]
1/4 teaspoon whole black mustard seeds
5 whole fenugreek seeds
1/4 teaspoons ground turmeric
1 packed cup coarsely chopped Chinese parsley (aka cilantro)
1 fresh hot green chili, washed and finely sliced [Missy's note: I substituted about 1/8 teaspoon red pepper]
1 pound fresh peas, shelled
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon salt [Missy's note: I usually withhold the salt]

Put the ginger in blender with 3 tablespoons of water and blend until smooth (about 1 minute). Peel the carrots and slice them into rounds about 1/8 inch thick. Heat the oil in a 10-12 inch skillet over medium heat. When very hot, add the mustard and fenugreek seeds. When mustard seeds begin to pop (10-20 seconds), put in the ginger paste and turmeric, keeping your face averted [Missy's note: That safety point is VERY important! The ginger paste will sizzle something fierce when you add it to that heat. I use a splatter guard, raising it the end opposite my face to add the ginger paste.] Fry for about 2 minutes, stirring frequently. Add chopped parsley and green chili or cayenne, and cook, stirring, another 2 minutes [Missy's note: I'll add about 1/4 cup water if things seem a bit dry]. Add carrots and peas and cook 5 minutes more, stirring frequently.

Now put in the coriander, cumin, garam masala, salt and 3 tablespoons warm water. Stir for a minute, cover, lower heat, and cook slowly 30 minutes [Missy's note: I have found 15 minutes works just fine]. Stir gently every 10 minutes or so.

Serves 4-6.

Madhur recommends this: "To serve: Lift gently out of skillet and place on serving dish. Serve with hot pooris or parathas. This dish goes well with any sauced meat dish - Lamb with Onions and Mushrooms, Kheema, etc. It is also good with Shrimp with Dill and Ginger, plain Moong Dal, and Rice with Potatoes and Cumin Seed.