Dill leaves…. i havent too many recollections of eating them….their slightly bitterish taste makes them one of those ingredients that you need to develop a taste for…..atleast i did…. but once i took to it…. i kept adding it in almost anything….. added to chappati dough for a nice twist on regular phulkas, to curries, vegetable stir fried and raita too….
here is a simple carrot potato stir fry with the addition of leeks and dill….the flavours mingle wonderfully to give not just a pretty dish, but a tasty one that’s quick to rustle up too.
Serve with rotis or rice as a filling side dish. is great as a filling for a toasted sandwich too.
potatoes and carrot with leeks and dill (serves 2)
11/2 c potato, peeled and diced
1 C cubed carrot
1/2 c green onion leeks, chopped
2 T white parts of onion leeks, chopped
3 T dill leaves, washed and chopped
2 green chillies, slit
salt to taste
a dash of turmeric
1/2 t coriander powder
2-3 T water
1 t oil
1/2 t cumin seeds
in a pan, heat the oil, splutter the cumin seeds, add the green chillies, whites of the onion leeks and stir fry for a couple of minutes till the onions turn translucent. add all the masalas and fry for a minute. add the potatoes and carrots, salt and the water and cover and cook till just done (about 4-5 mins). stir in the green onion leeks and dill leaves, stir till they are wilted, remove from heat and serve hot with rice or rotis.