Carrot Raitha

Roast spices (Coriander, Cumin, Black Pepper and Black Mustard Seeds) until they start to smell nicely in a cast iron pan. Then crush (don’t make it a fine powder).

In terms of volume, you want quite a bit of the spice mix in your final Raitha, I’d say 2 Tbsps per 2 medium sized Carrots.

Grate carrot (and or Cucumber) into thin strips.

Mix spices with veggies and (coconut) Yogurt

Goes very well as a side-dish with an Indian Dinner, in this case, Jackfruit Curry, Fried Bitter Gourd and Fried Tomatoes and Brown Rice.