Indian-style carrots with mustard seeds (Carrot kari) from Saveur Magazine, October 2011 (#141) (page 94)

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Notes about this recipe

  • Barb_N on December 14, 2017

    I also omitted the peas but had frozen curry leaves. The dominant flavor for me was char as the heat was too high for the spices before adding the liquid. Not a favorite.

  • Rutabaga on December 11, 2017

    I made a simplified version of this dish, omitting the split peas and curry leaves. It had a pretty mellow flavor despite the arbol chile, and was pleasantly buttery. I was concerned the carrots might be too soft, but they weren't mushy, and the softer texture was a good match for the accompanying curry and rice.

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