Carrot Raita

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Whole brown mustard seeds
		OR substitute yellow seeds
1		Asafetida
8 oz	227g	Carrots - (peeled), coarsely grated
1/2 teaspoon	2.5ml	Salt
16 oz	454g	Plain yogurt
		Freshly ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper - (more or less)

Recipe 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 yogurt 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.

Source:
"BBC Food and Drink"

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