Gujarat carrot salad

1 lb/450 g carrots, peeled
1 tbsp canola oil
½ tbsp black mustard seeds
½ tbsp cumin seeds
1 fresh green chile, seeded and chopped
½ tsp sugar
½ tsp salt
pinch of ground turmeric
1½-2 tbsp lemon juice
1. Grate the carrots on the coarse side of a grater into a bowl and set aside.
2. Heat a wok over medium–high heat for 30 seconds. Add the oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the mustard and cumin seeds and stir-fry until the mustard seeds start popping. Immediately remove the wok from the heat and stir in the chile, sugar, salt, and turmeric. Let cool for 5 minutes.
3. Pour the warm spices and any oil over the carrots and add the lemon juice. Toss together and adjust the seasoning, if necessary, then cover and chill in the refrigerator for at least 30 minutes. Give the salad a good toss just before serving.


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