Shredded Carrot Salad With Mustard Seeds

Recipe Ingredients

3/4 lb	340g / 11oz	Carrots - (abt 4 large)
1 1/2		Fresh hot green chilies such as
		Serrano or jalapeño
1 tablespoon	15ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Brown mustard seeds
1/4 teaspoon	1.3ml	Asafetida powder
6		Fresh curry leaves
1 1/2 tablespoons	22ml	Fresh lemon juice - or to taste
		Salt - to taste

Recipe Instructions

Using a manual slicer or a food processor fitted with shredding disk, finely shred carrots. Mince chilies.

In a heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds, chilies, asafetida, and curry leaves, stirring constantly, until mustard seeds begin to pop. Stir in carrots until coated well and transfer to a bowl.

Toss salad with lemon juice and salt to taste. Salad may be made 1 day ahead and chilled. Covered. Before serving, add additional lemon juice to taste. Serve salad warm or at room temperature.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9443) - from the TV FOOD - NETWORK

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