This is a dish typical of the northern part of India, made in winter when freshly harvested, juicy carrots flood the markets. Eat it with any kind of flat-bread, or as a side to your meal, carnivore or vegetarian. —The Minimalist Indian
carrots cut into batons
freshly squeezed lemon juice
neutral cooking oil
red pepper or cayenne powder (optional)
On medium heat, heat oil in a pan that has a lid. Once the oil is very hot, add cumin and asafoetida (if using).
Once cumin turns brown, add carrot, pepper or cayenne powder, turmeric and salt.
Stir well, lower heat, add the tablespoon of water and cover with the lid.
Cook until carrot is almost done to your taste. Remove cover and proceed to stir-fry over high heat until carrot begins to look glazed and browned at the edges. Add a touch of oil if things start to stick to the bottom of the pan instead.
Once the carrots look shiny and well-glazed, remove from heat and add a teaspoon or two of lemon juice. Mix well, check seasoning and add more salt and lemon juice if you like. The dish should be tangy.
Note: If you have never heard of asafoetida or hing, then do not fret. It is one of those things that are unique to some Indian cuisines and are practically unknown in others. You will definitely find it in Indian stores, but if you are hesitant to try it (because the smell of raw hing can be a bit strange), then just give it a miss. This dish will still be tasty.