Gujerati Carrot Salad
indian, salads
5 carrots, medium
1 tablespoon whole black mustard seeds
1/4 teaspoon salt
2 teaspoon lemon juice
2 tablespoon vegetable oil
Trim and peel and grate carrots. In a bowl, toss with salt and set aside. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss. Serve at room temperature or cold. Yield: 4 servings.
Recipe by Madhur Jaffray, publ. in The Toronto Sun
Yield: 1 servings