2 lg Carrots

      2 sm Potatoes, boiled & cooled

      2 md Onions

      1 ea Scallion

      3 tb Mustard oil*

  1 1/2 ts Cumin seeds

      2 ea Dried red chilies

  1 1/2 c  Shelled peas

      1 ts Salt

    1/4 ts Sugar

  Dice the carrots & potatoes.  Coarsely chop the onions & thinly slice
  the scallions.  Set aside.
  Heat oil in a large skillet over medium heat. When hot, add the cumin
  seeds & let them sizzle for 3 or 4 seconds.  Add the chilies & stir
  them for 3 to 4 seconds.  Put in the onions & stir & cook for 5
  minutes.  Add the carrots & peas.  Stir them for 1 minute.  Cover,
  turn heat to low & cook for 5 minutes.  Uncover, slightly raise the
  heat.  Add the potatoes, salt & sugar.  Stir & cook for 3 minutes.
  Add the scallion, heat for 30 seconds & serve.
  *Replace with any vegetable oil.