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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe came from a collection of different Asian recipes of which I copied some several years ago. Cooking time includes cooling time of 35 minutes. Ingredients:
1 lb carrot, roughly shredded |
1 tablespoon peanut oil |
1/2 tablespoon black mustard seeds |
1/2 tablespoon cumin seed |
1 green chili pepper, chopped |
1 teaspoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon turmeric |
2 tablespoons lime juice |
Directions:
1. Shred carrots and place in a bowl, set aside.
2. Heat oil in a wok or skillet on medium heat until hot, pour in mustard and cumin seeds. Cover wok or skillet because they splutter and might pop into your face!
3. As soon as the spluttering stops and they become fragrant, remove wok or skillet from stove, add sugar, salt, chili pepper and tumeric, stir until you get a smooth paste.
4. Cool about 5 minutes.
5. Stir warm spice paste into carrots, add lime juice and mix well.
6. Chill for about 30 minutes before serving, then mix well again and serve.
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