Ingredients
500 g carrots, sliced very thinly
15 ml mustard oil
1 tsp mustard seeds
2 green chillies, seeded and chopped
a large pinch of ground asafoetida
2 tsp sugar
1 tsp curry powder
1 tsp lemon juice
pinch of ground cloves
salt to taste
4 tbsp thick natural yogurt
2 tbsp roasted cashew nuts, chopped
fresh mint leaves, to garnish
Method
1) fry in the oil the mustard seeds, , cover with a lid when they start to jump about, when they stop jumping add chillies, asafoetida, sugar and curry powder, shake the pan and stir for a few seconds
2) When the sugar dissolves, add the carrots and toss well to separate the slices and coat them with the oil and spices. Cook for 3 minutes, then transfer to a bowl and leave to cool
3) Stir the lemon juice, cloves and salt into the yogurt and toss the carrots in the dressing. Sprinkle the nuts and mint leaves over the salad.
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