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In a bowl, combind carrots, coconut, cumin, coriander, and turmeric and mix well.
In a skillet or wok-pan with a cover, heai oil over medium-high heat. Add mustard seeds and fry them for three minutes, as they begin popping and sputtering. Hold the lid loosely over the skillet to keep them from popping out of the pan too much.
Add the carrot mixture to the oil and mustard seed and stir fry for ten minutes or until the carrots are tender to your liking. Garnish with ground peanuts and serve.
Serves 4 to 6 |
