Potatoes and Carrots with Seeds and Fragrant Spices

This was one of the dishes I made for Yentl's Jewish Feast Fiesta, a little video night we held at home with friends. We surprised each other with all the offering on the night!

6 medium carrots (about 1 pound)

1 large or 3 medium potatoes (about 1 pound)

1/3 cup Biblical Butter, or safflower or canola oil

1 tablespoon freshly grated, peeled gingerroot, or 1/4 teaspoon ground ginger

4 to 6 garlic cloves, minced or pressed

4 teaspoons each poppy seeds, sesame seeds, and coriander seeds

2 teaspoons each turmeric and cumin

1 teaspoon chili powder or sweet paprika

1 1/2 to 2 teaspoons salt

1/3 cup boiling water

1 1/2 cups plain yogurt

Freshly chopped cilantro or Italian parsley, for garnish

To prepare the vegetables, top and scrape the carrots clean but do not peel. Halve lengthwise and chop. Scrub the potatoes well, dry (do not peel), and cut into medium dice.

Heat the Biblical Butter or oil in a large skillet with cover on medium heat. Add the vegetables and cook, stirring often, until lightly browned on the edges. Remove from the pan. Set aside.

Add the ginger, garlic, poppy, sesame, and coriander seeds to the pan and cook 1 minute, stirring constantly. Lower heat, and return the vegetables to the pan.

Add turmeric, cumin, chili powder or paprika, salt, and boiling water. Mix gently, cover and cook over low heat until the vegetables are tender, adding additional tablespoons of boiling water if necessary.

Stir in the yogurt and heat, but do not boil. Serve hot, garnished with cilantro or parsley.