Gujerati Carrot Salad
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5 carrots, medium	
1 tbs. whole black mustard seeds
1/4 tsp. salt	
2 tsp. lemon juice
2 tbs. olive oil

Trim and peel and grate carrots. In a bowl, toss with salt and set aside.
In a small heavy pan over medium heat, heat oil. When very hot, add
mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour
oil and seeds over carrots. Add lemon juice and toss. Serve at room
temperature or cold. Yield: 4 servings.

Recipe by Madhur Jaffray, publ. in The Toronto Sun
From: Mrarchway via Amanda