1 pound carrots
3 Tablespoons chopped dried apricots or golden raisins
3 cloves garlic, or more
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon salt
freshly ground pepper, to taste
1 Tablespoon vegetable oil
1/2 cup water
plain yogurt (optional)
Peel carrots and slice crosswise into 1/4 inch thick 'coins'.
Finely chop onion, garlic and apricots (or raisins).
Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
Heat oil in skillet and add onion and spice mixture.
Cook and stir for a minute or two.
Add carrots and stir to coat with spices.
Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.
Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
Taste for seasoning and serve--with a dollop of yogurt, if desired.
Pairs Well With
A little spicy hotness pairs deliciously with the natural sweetness of carrots.