Carrot Potato Dilite

Carrot Potato Dill
Carrots, new potato and dill show up at the Minneapolis farmers market at the same time. I make this wonderful fragrant dish for my family and serve with a simple meal consisting of french bread, salad, lentil soup and chutney.
Serves 4-6
Ingredients:
10 ounce potatoes, peeled and diced
10 ounce carrots peeled and diced
1 small bunch of fresh dill stems removed and chopped
2 teaspoon ghee
1 teaspoon cumin seeds A pinch of asafoetida
1/2 inch piece ginger
peeled and finely shredded 1 green chilli
finely chopped 1 1/2 teaspoon
coriander powder 1/2 teaspoon
turmeric powder 1/4 teaspoon
chilli powder (to taste) 1 1/2teaspoon
salt (to taste) 1/2 teaspoon
Garam Masala 1/2 teaspoon
lemon juice
Method:Heat oil in a wok or pan, add cumin seeds and asafoetida. When the seeds sizzle, add ginger and fry for 10-15 seconds. Add all spices, except garam masala. Stir it in for a moment.Add potatoes and carrots, stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium. Add 1/2 cup of hot water, dill and cover and cook until veggies are very tender, stirring from time to time. Add garam masala and lemon juice.
I have topped it with a dollop of plain yogurt.