Instructions: Slice carrots into 1/8" slices. Cut ginger into julienne strips & then into fine dice.

Heat oil in a wok & when hot add cumin seeds. A few seconds after, add asafetida. A second later, add ginger & chiles. When ginger starts to brown, add carrots, corainder & turmeric. Stir for 2 minutes. Add dill & salt, stir, cover, lower heat & cook for 2 minutes. Lift carrots out leaving as much oil behind as possible.

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