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Ингредиенты
- 3/4 lb carrots - (abt 4 large)
- 1Â 1/2 x fresh warm green chilies such as
- Â Â serrano or possibly jalapeno
- 1 Tbsp. vegetable oil
- 1Â 1/2 tsp brown mustard seeds
- 1/4 tsp asafetida pwdr
- 6 x fresh curry leaves
- 1Â 1/2 Tbsp. fresh lemon juice or possibly to taste
- Â Â Salt to taste
Инструкции
- Using a manual slicer or possibly a food processor fitted with shredding disk, finely shred carrots. Mince chilies.
- In a heavy skillet heat oil over moderate heat till warm but not smoking and cook mustard seeds, chilies, asafetida, and curry leaves, stirring constantly, till mustard seeds begin to pop. Stir in carrots till coated well and transfer to a bowl.
- Toss salad with lemon juice and salt to taste. Salad may be made 1 day ahead and chilled. Covered. Before serving, add in additional lemon juice to taste. Serve salad hot or possibly at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 49 | |
| Calories from Fat 23 | 47% |
| Total Fat 2.65g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 203mg | 6% |
| Total Carbs 6.29g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.0g | 2% |
| Protein 0.87g | 1% |
