Indian Carrot Salad

Ingredients

• 5 carrots washed and grated.


• ½ tsp mustard seeds


• dash asafoetida


• 8 - 10 curry leaves


• ½ green chilly, split longitudinally and seeds removed


• ½ tsp salt,


• juice of ½ a lime


• finely chopped coriander for garnishing


• grated coconut (optional)

Method

Heat the pan on a medium flame. When it is hot put in the mustard seeds. When they start to sputter lower the flame to the minimum and add the asafoetida and curry leaves and chilly. Turn off the flame within seconds. Add the carrots, salt, lime juice and coriander. A dash of unrefined sugar/jaggery may be added. Mix and serve.

Serves 2