Carrots with Fresh Green Coriander (Indian cooking class delight)

Materials:

• 2 lbs. carrots, cut on the bias into 1/8" slices (yay mandolin!)
• 1/2" piece of giner, peeled and minced
• 4 Tbsp. vegetable oil
• 1 tsp. whole cumin seeds
• 1-2 fresh hot chillies, seeded and chopped (very hot with two!)
• 2 Tbsp. ground coriander seeds
• 1/2 tsp. ground turmeric
• 1 oz. fresh coriander (cilantro), finely chopped
• 1 tsp. salt
• orange juice (as needed, to taste)

Methods:

1. Heat oil in a wok or skillet. When hot, add the whole cumin seed. When the seeds begin to sizzle, add the ginger and green chillies. 
2. When the ginger begins to brown add the carrots, ground coriander and turmeric. Stir fry for 2-3 minutes. 
3. Add the fresh coriander and salt. Cover and let simmer for 3-4 minutes or until the carrots are 'al dente'.
4. Taste the carrots, and if not sweet enough, add a splash of orange juice.
5. Remove carrots with slotted spoon and serve immediately.