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Gujerati Carrot Salad


5    Carrots;medium
1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

  Trim and peel and grate carrots. In a bowl, toss with salt and set
  aside. In a small heavy pan over medium heat, heat oil. When very
  hot, add mustard seeds. As soon as the seeds begin to pop, in a few
  seconds, pour oil and seeds over carrots. Add lemon juice and toss.
  Serve at room temperature or cold.
  SOURCE: Madhur Jaffray, The Toronto Sun