- 2 tablespoons raw sesame oil
- 1 teaspoon mustard seeds
- 1 yellow onion
- 1/4 teaspoon turmeric
- 1 inch ginger root
- 2 hot peppers (chilies or jalapeños)
- 1 1/2 cups coarsely grated carrot
- 1/2 cup plain yogourt
Mince ginger, onion and hot peppers.
Heat the oil in a wok or frying pan.
Add mustard seeds and cover pan until seeds pop.
Add onion and turmeric and stirfry for a couple of minutes.
Add ginger and hot peppers and continue to stirfry until the onion is soft.
Add carrots and continue stir frying until they are soft.
Turn heat to low.
Add the yogourt and mix in well.
Heat until yogourt is just warmed through. Do not allow it to boil.