Indian Carrot Salad

Cut carrots into fine slices. Heat oil in a large frying pan and add mustard seeds. Cover when they start to pop up. Then add in peppers, asafoetida, curry powder and sugar. Shake the frying pan for a few seconds. When sugar dissolves, pour in carrots and shake frying pan well to dissolve carrot slices from each other and mix well with spices. Cook for 3-4 min. Stir juice of one lemon, cloves and salt with the yogurt and mix carrots with the sauce. Sprinkle nuts and a few mint leaves over the leaf salad. Serve lukewarm.

Tip on how to use asafoetida : Available in Indian stores. Asafoetida must be roasted to remove its unpleasant taste. Available as paste, powder or granules.

Liebhauser

Tip: Always use aromatic spices to refine your dishes!

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