How to make it

  • Combine oil and mustard seeds in a large wok, kadai or frying pan over medium heat.
  • Cook stirring until mustard seeds crackle.
  • Add ginger, fresh and dried chilies, cumin and curry leaves and cook 2 minutes.
  • Add carrots and cook stirring until warmed through.
  • Stir in the salt and the lime or lemon juice.
  • Taste for salt and serve hot or cold.

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