Total Calories: 182
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers, and stir until golden, about 1 minute.
2. Add the coriander, cumin, turmeric, and salt, then mix in the carrots, potatoes, and peas. Cover the pan and cook over high heat until heated through. Reduce the heat to medium-low, add the water, and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the cilantro during the last 5 minutes of cooking. Carefully mix in the mango powder. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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