In a large heavy skillet heat 1 Tbsp oil over high heat add the cumin and mustard seeds. Cook 30-60 sec, until they pop and blacken. Reduce heat to medium, stir in the asofoetida powder, and add the remaining 1 Tbsp of oil. Add the onions and cook until golden, about 10-15 min.
Stir in the tumeric, chili powder, coriander and salt. Reduce heat to low and add the potatoes and carrots. Add enough water to cover bottom of skillet, cover and cook until vegetables are tender. Stir occasionally and add additional water as needed to keep mixture from burning. Add peas, cover, and cook until peas are tender, about 5 minutes.
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|Serving Size: 1 Serving (1249g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 215 (21%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 0mg||0 %|
|Sodium 250.7mg||9 %|
|Potassium 4476.5mg||118 %|
|Total Carbohydrate 185.2g||54 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 150.5g|
|Protein 28.8g||41 %|
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Calories per serving: 1031
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