West Indian Salad Gujarati

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West Indian Salad Gujarati

 

5 carrots, trimmed, peeled, and coarsely grated

1/4 tsp. salt

2 tbsps. vegetable oil

1 tbsp. whole black mustard seeds

2 tsps. lemon juice

1 tablespoon fresh grated coconut or coconut flakes

 

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.