 | | Directions |
- Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
- Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
- Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes. Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
- Taste for seasoning and serve--with a dollop of yogurt, if desired.
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Container: lidded 10 or 12 inch skillet
Servings: 4
Serving Size: pound
|  | | Ingredients | | - | | 1 pound carrots |
| - | | 1/2 cup finely chopped onion |
| - | | 3 tablespoons chopped dried apricots or golden raisins |
| - | | 3 cloves garlic, or more |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon chili powder |
| - | | 1/2 teaspoon salt |
| - | | freshly ground pepper, to taste |
| - | | 1 tablespoon canola oil, or other vegetable oil |
| - | | 1/2 cup water |
| - | | plain yogurt (optional) |
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