Gujerati Carrot Salad

Servings: 4
Ingredients:

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

This is a Madhur Jeffrey recipe, published in the Toronto Sun. ‘Jaffray
was in town last week teaching at the Bonnie Stern School of Cooking.
Using ingredients available locally, primarily in the shops along
Gerrard just west of Coxwell, she wowed the classes with her masterful
teaching, attention to detail and wonderful aromatic dishes. She also
proved how good and easy Indian cooking can be. …
Jaffray taught us how roasting, crushing and grinding bring out different
qualities in a spice. Crushing mustard seeds, for example, brings out
their heat but tossing them ’til they pop in hot oil calms the heat and
brings out a sweet nuttiness. Black mustard seeds, the finest mustard seeds
are essential and inexpensive ingredient, found in Indian groceries.’

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.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

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