Ingredients:
4-5 large carrots, peeled and julienned (I do it with a mandolin; you
might be able to do it with a food processor)
3 tbs veg oil
2 lg cloves garlic, finely chopped
1 1/2 tsp mustard seed
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
3 tbs plain yoghurt or to taste
salt and pepper to taste
Method:
Heat the veg oil in a large frying pan or medium pot.
Sauté the chopped garlic until translucent. Add the mustard seed and sauté until it starts popping. Then add the coriander, cumin and turmeric and cook an additional 30 seconds or so.
Add the carrots and stir and cook until just tender-crisp. You don't want to end up with carrot puree. Cool. Add yogurt (more if you like a more sauce-like salad), salt and fresh pepper.
Serves 4-6, depending on how hungry they are.