Ezra is still building up his spice tolerance, so when we make this carrot salad, we set aside his portion before we mix in the chiles.
Indian-spiced Carrot Salad
inspired by The Everything Indian Cookbook
5 carrots, peeled and grated
juice of 1 lemon
a few tablespoons olive or vegetable oil
1/2 teaspoon mustard seeds
20 curry leaves (optional)
1 jalapeno, seeds and veins removed, mincedSalt to taste
In a large bowl, mix the carrots and lemon juice.
In a small skillet, heat the oil. Add the oil, mustard seeds and curry leaves. When the mustard seeds begin to pop, pour the mixture over the carrots. Add the minced jalapeno, stir and salt to taste.