2 lg Carrots
2 sm Potatoes, boiled & cooled
2 md Onions
1    Scallion
3 tb Mustard oil*
1 1/2 ts Cumin seeds
2    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.