Ingredients

1 pound carrots, peeled
1 each 1/4 cube ginger
4 Tbsp. vegetable oil
1/2 tsp. cumin seeds, whole
1/8 tsp. asafetida
2 each fresh green chiles, chopped
1 tsp. coriander seeds, ground
1/4 tsp. turmeric
2/3 C. dill, cleaned and chopped
1/2 tsp. salt

Cooking Instructions

Slice carrots into 1/8 slices. Cut ginger into julienne strips and then into fine dice. Heat oil in a wok and when hot add cumin seeds. A few seconds after, add asafetida. A second later, add ginger and chiles. When ginger starts to brown, add carrots, coriander and turmeric. Stir for 2 minutes. Add dill and salt, stir, cover, lower heat and cook for 2 minutes. Lift carrots out leaving as much oil behind as possible.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: