Recipe for Carrot Raita 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Vegetable oil
1 tsp Whole brown mustard seeds, (yellow mustard seeds may be substituted)
A pinch of asafetida
4 med Carrots, total weight 225g (8oz) peeled and coarsely grated
Half teaspoon salt
475 ml Natural yoghurt - fat-free, low-fat or rich, according to taste
Freshly ground black pepper
Instructions:
Instructions: Put the oil in a medium frying pan and set over medium-high heat.

When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the asafetida. Stir once, then put in the grated carrots. Stir and mix for 15 seconds, then turn off the heat. Add quarter teaspoon salt and mix again. Let the carrots come to room temperature.

Meanwhile, put the yoghurt in a bowl. Beat lightly with a fork until smooth and creamy. Add quarter teaspoon of salt, some pepper and the cayenne, if using, and mix. When the carrots have cooled off, mix them in. Serve at room temperature or chilled.

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