Habanero peppers are a kind of peppers that are very hot and have a unique flavor. I have used these peppers in lentils, soups and curries earlier and I happen to like its flavor. Just be careful when you cut them as they can be very hot. Here is a stir fry where the sweetness of the carrots complement the heat from the peppers very well.
10 Carrots peeled and grated
2 Habanero peppers ( chopped finely ) - mine not that hot
1 Sprig Curry leaves
1/2 tsp Mustard and Cumin seeds
1/8 tsp turmeric powder
3 tbsp Shredded Coconut
2 Garlic cloves grated/few dashes of garlic powder
1-2 tbsp oil
Salt as per taste
Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves then add peppers, carrots, turmeric, salt and stir to blend well. Cover cook till the carrots are done cooking. Add coconut and stir to blend well. .
Note: I had to add 2 habaneros to get the desired heat and flavor.Add less or more as per your preference and the heat of the peppers. I have also noticed that if the peppers are picked fresh they are very hot. Peppers that have been in the super market for a long time are not that hot and those peppers can be used with the seeds.