This easy, lightly spiced salad is perfect with any Indian dishes, or for that matter any dish.
INGREDIENTS
350 of carrots, trimmed, peeled, and coarsely grated
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon whole black mustard seeds
2 teaspoons lemon juice
Method
Toss grated carrots with salt. Heat oil over medium flame until very hot, add mustard seeds. When they begin to pop, pour contents of pan-oil and seeds-over carrots. Add lemon juice and toss.
Serve at room temperature. or cold.
Original recipe Madur Jaffrey Indian Cookery BBC
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