2 lg. or 3 sm. carrots
2 sm. potatoes that have been boiled, drained & cooled
2 med. onions
1 scallion
3 tbsp. mustard oil (or another vegetable oil)
1 1/2 tsp. whole cumin seeds
2 whole, dried hot red chilies
1 1/2 c. fresh or frozen peas
About 1 tsp. salt
1/4 tsp. sugar

Peel the carrots and cut them first into 1/2" thick diagonal slices and then into 1/2" dice. Peel the potatoes and cut them into 1/2" dice. Peel the onions and chop coarsely. Cut the scallion into very, very thin slices, all the way to the end of its green section. Heat the oil in a large frying pan over a medium flame. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds.

Now put in the whole chilies and stir them for about 3 to 4 seconds. Put in the chopped onion. Stir and cook for 5 minutes or until onion pieces turn translucent. Put in the carrots and peas. Stir them for about a minute. Cover, turn heat to low an cook for about 5 minutes or until vegetables are tender. Uncover and turn heat up slightly. Add the potatoes, salt and sugar. Stir and cook another 2 to 3 minutes. Add the scallion. Stir and cook for 30 seconds. Remove the whole chilies before serving. Serves 6.