Peel the carrots and cut them first into 1 cm thick diagonal slices and then imo 1 cm (V2 inch) dice.
Peel the potatoes and cut them into 1 cm dice. Peel the onions and chop them coarsely. Cut the spring onion into very, very thin slices, all the Way t0 the end of its green section.
Put the oil in a large frying-pan and set over medium heat. When hot. putin the cumin seeds. Let them Sizzle tor 3-4 seconds. Now put in the chillies and stir them about for 3-4 seconds. Put in the chopped onions. Stir and cook for 5 minutes or until the onion pieces turn translucent. Put in the Carrots and peas. Stir them about for a minute. Cover, turn heat to low, and cook for about 5 minutes or until the v?getables are tender. Uncover and turn heat up slightly. Add the potatoes, salt and sugar. Stir and cook another 2-3 minutes. Add the spring onion. Stir and cook for 30 seconds.
Note: Remove the whole chill?es before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 49 (42%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 59.7mg||2 %|
|Potassium 312.3mg||8 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.6g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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