Serves 4 to 6
2½ tablespoons canola oil
2 teaspoons black mustard seeds (optional)
A 1-inch piece fresh ginger, peeled and cut into a fine julienne
½ fresh hot green chile, minced
3 whole dried red chiles
1 teaspoon cumin seeds
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1½ pounds carrots, peeled and grated on the large holes of a grater
¾ teaspoon salt, or to taste
Juice of ½ lime or lemon
Combine the oil and mustard seeds, if using, in a large wok, kadai, or trying pan over medium-high heat.
Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. (Or heat just the oil in the same pan.)
Add the ginger, fresh and dried chiles, cumin, and curry leaves, if using, and cook uncovered, stirring until the ginger crisps a little, about 1½ minutes. (stand back if using curry leaves; they spit when they heat in oil).
Add the carrots and cook, stirring, until warned through, 3 to 4 minutes. Stir in the salt and the lime or lemon juice. Taste for salt and serve hot or cold.
© Recipe Property of Suvir Saran