Ingredients:
5 carrots, trimmed, peeled, and coarsely grated
1/4 tsp. salt
2 tbsp. vegetable oil
1 tbsp. whole black mustard seeds
2 tsp. lemon juice
1 tablespoon fresh grated coconut or coconut flakes
Method
Toss grated carrots with salt. Heat oil over medium flame until very hot, add
mustard seeds. When they begin to pop, pour contents of pan-oil and seeds-over
carrots. Add lemon juice and toss. Add the grated coconut. Mix thoroughly. Serve
at room temperature
5 carrots, trimmed, peeled, and coarsely grated
1/4 tsp. salt
2 tbsp. vegetable oil
1 tbsp. whole black mustard seeds
2 tsp. lemon juice
1 tablespoon fresh grated coconut or coconut flakes
Method
Toss grated carrots with salt. Heat oil over medium flame until very hot, add
mustard seeds. When they begin to pop, pour contents of pan-oil and seeds-over
carrots. Add lemon juice and toss. Add the grated coconut. Mix thoroughly. Serve
at room temperature
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