Serves 4
Ingredients:
1 1/2 cups plain biodynamic or organic yogurt
1 lb carrots shredded
1 tablespoon ghee or coconut oil
1 teaspoon black mustard seeds
8 fresh curry leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
Preparation
Heat ghee in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cumin and cook, covered, until they pop and sizzle, about 10 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 5 seconds. Add carrots, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl and cool about 30 minutes. Stir in yogurt.
