I think of sitting in the sun on a winter day in India when I eat this dish… carrots and peas were  in season only in the winter back then. My Mom would make this vegetable dish and I can still invision the sweet carrots married with the soft mushy potatoes and creamy peas. Somehow the carrots in India are colored red unlike the orange ones we get here- and they are extra sweet and have a more ‘carrot’ flavor! I can’t remember what spices my Mom added to the dish- I do remember the taste of the vegetables really well. She would make a fresh roti, dot some ghee on it and serve the vegetables on the fresh bread- it was delicious! I forget to make this very simple concoction- there isn’t much to it especially now since almost all vegetables are available year round. I always have potatoes in the pantry and peas in the freezer. I usually have baby carrots in the fridge to pack for my daughter’s lunch everyday. I decided to add a little bit of cumin seeds and ginger- I didn’t want a lot of very dominant flavors competing with each other, especially because I decided to add a new ingredient to the dish- dill… I love using this herb- in India it is used as a vegetable- so I decided to use it in here with fresh cilantro. The dish was completely different than the one I grew up with but this one was delicious as well. It tasted more suitable for the summer months- I guess the fresh herbs gave it that effect. 

This dish would be a great accompaniment with store bought naan and some lentils. It would also go really well as a side dish with fish, chicken, pork or even steak! We had it with some brown lentils and home made rotis- it was simple and delicious!!

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