Carrots with Cilantro

• 2 tablespoons peanut or olive oil
• 1/8 teaspoon ground asafetida
• 1/4 teaspoon whole cumin seeds
• 1 pound carrots, peeled and cut into 1/3-inch-thick rounds
• 1 well-packed cup very finely chopped cilantro
• 1/2 teaspoon salt
• 1/81/4 teaspoon cayenne pepper

1. Pour the oil into a medium frying pan and set over medium-high heat.
2. When hot, put in the asafetida and cumin.
3. Stir once or twice and toss in the carrots.
4. Stir once and turn off the heat.
5. Add all the remaining ingredients and 3 tablespoons water.
6. Stir well and bring to a simmer over medium heat.
7. Cover, turn heat to very low, and simmer very gently for 34 minutes or until carrots are done, stirring once or twice during this period.

peanut, ground asafetida, cumin seeds, carrots, cilantro, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/carrots-with-cilantro-373815 (may not work)