Carrot pachadi (carrot and yoghurt salad)

Ingredients

• 1 large carrot, grated

• 1/2 medium onion, sliced lengthwise

• 1 cup natural yoghurt

• 1-2 tsp oil

• 1/2 tsp mustard seeds

• Salt to taste

Method

• 1. Heat oil over moderate heat. Add mustard seeds.

  2. When the mustard seeds pop, add the onion. Stir and add the carrot. Cook, stirring, for a minute or two until the onion starts to become translucent, but is still crunchy.

  3. Remove from heat and stir through the yoghurt. Season with salt.

  4. Serve warm or chilled.