Carrot Sambharo (Warm Carrot Slaw)

Method

1. 1Heat oil; crackle mustard and asafoetida, add chillies and curry leaves.
2. 2Toss in carrots with turmeric; cook on high 3 min so they stay crisp-tender.
3. 3Add salt, sugar and lemon; toss 30 sec and turn off.
4. 4Finish with coriander; serve warm or at room temp.