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Title: Dilled "Chilled" Carrots (Sonf Gazar Subji)
Categories: Vegetable Side Vegetarian Ethnic Indian
Yield: 6 Servings

1tsCumin seeds
2tbCanola oil
1/4tsAsafetida (optional)
1/4tsCrushed red chili flakes
3tbSliced shallots
2tsGrated fresh gingerroot
4cBaby carrots - quartered lengthwise
1/2cVegetable broth
1/2tsCoriander powder
1tbChopped fresh dill
1cCooked brown rice
2tbEggless or soy mayonnaise

Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias