Total Calories: 177
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, mustard seeds, cumin, and dal they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.
2. Quickly add the coriander, asafoetida, and salt, then mix in the carrots, potatoes, and water. Cook over high heat, stirring, 3 to 4 minutes. Reduce the heat to medium-low, cover the pan and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Transfer to a serving dish, mix in the lemon juice, coconut, and green chili pepper, 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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