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Prep Time:

15 minutes

Cook Time:

5 minutes




- 4 large carrots, peeled and chopped into thin, 2 inch long sticks.
- 2-3 green chillies, deseeded and sliced long ways in halves - if you want it to be spicier, increase the quantity and reduce it for a milder version. 
- 1 Tsp Cooking oil
- 1 Tsp Mustard seeds
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Salt


1. Add the oil to a heavy-based pan and allow it to heat up. Once ready, add the mustard seeds. The seeds should start to crackle within a few seconds. 


2. Once all the seeds have crackled, add the carrots and chillies. Keep the heat on medium to low, gently stirring the carrots and chillies so they are all coated in the oil. You can now add the turmeric and salt and stir well. 


3. You don't want to overcook the carrots, just stir fry them so they're slightly crunchy and the mustard flavour has infused well.


4. Switch off the heat after 4-5 minutes and voila!


You can serve it right away like we did with daal and rice.

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