---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables, Side dish, Vegetarian, Ethnic, Indian
       Yield: 6 servings
       1 ts Cumin seeds
       2 tb Canola oil
     1/4 ts Asafetida (optional)
     1/4 ts Crushed red chili flakes
       3 tb Sliced shallots
     1/2 ts Turmeric
       2 ts Grated fresh gingerroot
       4 c  Baby carrots
            -- quartered lengthwise
     1/2 c  Vegetable broth
     1/2 ts Coriander powder
       1 tb Chopped fresh dill
       1 c  Cooked brown rice
       2 tb Eggless or soy mayonnaise
   Saute cumin seeds in oil until they begin to pop.  Add
   asafetida, chili, shallots, turmeric and gingerroot.
   Saute until shallots are soft, about 3 minutes.
   Add carrots, broth and coriander.
   Cover and simmer until carrots are tender and liquid
   is absorbed or evaporated, about 10 minutes.
   Stir in dill, cover and refrigerate for at least one
   Stir in rice and mayonnaise.
   Chill until ready to serve.
   Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb,
   9 g fat, 0 mg chol, 72 mg calcium
   Source: Vegetarian Gourmet, Autumn 1993 Typed for you
   by Karen Mintzias