1 - tbsp. black mustard seeds
1/2 - kg. Carrots
1 - tbsp. peanut oil
1/4 - cup lemon juice
300 - grams red onion, chopped finely
1/4 - cup fresh coriander leaves
Salt to taste
- Add mustard seeds to heated drying pan; cook, stirring, until fragrant. Halve carrots into lengthwise. Cut each half diagonally into 2 cm. slices. Coil, steam or microwave carrot until tender; drain, cool.
- Just before serving, combine carrot with seeds and remaining ingredients; toss to combine.
Recipe By: Rogan Josh
From: Magazine (The Australian Women’s Weekly June 1999)