| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Food &, Drink |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Whole brown mustard seeds; (yellow mustard |
|
|
; seeds may be |
|
|
; substituted) |
|
|
A pinch of asafetida |
| 4 |
md |
Carrots; total weight 225g |
|
|
; (8oz) peeled and |
|
|
; coarsely grated |
|
|
Half teaspoon salt |
| 475 |
ml |
Natural yoghurt – fat-free; low-fat or rich, |
|
|
; according to taste |
|
|
Freshly ground black pepper |
|
|
One eighth to a quarter teaspoon cayenne; (optional) |
|
|
; pepper |
INSTRUCTIONS
Put the oil in a medium frying pan and set over medium-high heat.
When hot, put in the mustard seeds. As soon as the mustard seeds
begin to pop, a matter of seconds, put in the asafetida. Stir once,
then put in the grated carrots. Stir and mix for 15 seconds, then
turn off the heat. Add quarter teaspoon salt and mix again. Let the
carrots come to room temperature.
Meanwhile, put the yoghurt in a bowl. Beat lightly with a fork until
smooth and creamy. Add quarter teaspoon of salt, some pepper and the
cayenne, if using, and mix. When the carrots have cooled off, mix
them in. Serve at room temperature or chilled.
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