Ingredients

The following ingredients have 4 Servings
  • 11 ozs Yogurt (low-fat)
  • 4 carrots
  • 2 Red onions
  • 1 Tbsp vegetable oil
  • 1 Tbsp brown Mustard seed
  • 1 tsp ground Cumin
  • salt
  • 1 tsp Chili powder
  • 0.5 bunch mint
  • 0.5 lemon

Instruction

  • Strain yogurt through a fine sieve for about 30 minutes.
  • Peel carrots, cut in half crosswise, then cut into very fine strips with a knife or peeler.
  • Peel the onions and cut into very thin strips.
  • Heat oil in a pan and toast the mustard seeds briefly until they begin to burst.
  • Add carrots and onions to pan. Add cumin, salt and chili powder and cook over medium heat for 3-4 minutes, stirring frequently until al dente.
  • Transfer mixture into a bowl and allow to cool.
  • Scoop yogurt into a bowl. Rinse mint and pat dry, chop leaves and add to yogurt. Squeeze lemon and stir juice to taste into yogurt.
  • Combine carrots with yogurt sauce and serve immediately.