Teaspoon Mustard, can use powder, but preferably seeds, brown or black
Teaspoon Cumin, seeds
1 Bunch Carrots, peeled and julienned
1 Whole Pepper, can use powder, but preferably a whole pepper like jalapeno or Thai chiles, sliced
1 Teaspoon Salt
Teaspoon Turmeric powder
Heat oil in a large, deep skillet and add mustard and cumin seeds. Toast seeds for a minute or two until fragrant. Add onion and saute over low heat until softened and translucent. Add turmeric, carrots and chile pepper. Toss to coat with oil. Cover vegetables with enough water so that they don’t burn. Start with 1/2 cup. Cover and cook over low heat, stirring frequently until carrots are tender. Remove cover and continue to cook over low heat until water has evaporated but watch so that the vegetables don’t burn. Serve.
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