Difficulty: Easy - for beginners
Dietary guidance: v v n g d
2-small carrots Julian slices into sticks
6 small red shallot onions
6 cloves of garlic
2 red capsicum chilies
10 small red dried chilies
5-gm turmeric powder
dash little mustard seed-black
tbsp cooking oil
a little lime juice -fresh squeezed
tsp chili paste.
1-tarragon leaf whole -optional
Cut cucumber add little salt and wait 10-minute for water to come out of fruit.Meanwhile soak carrots in a little lime juice for 10 min in a pan then drain on a paper towel. Pat all fruit dry as water will pop when it hits the hot oil.
Heat oil in a wonk and fry onions together with a little chili paste, add salt and turmeric powder after that enter cucumbers and carrots into the wonk. Mix well. Remove from heat and set aside in a small bowl.
Stir in the red and green diced chilies and sprinkle in mustard seeds until well combined. Cool in fridge for 1/2 hr.
Serve on a cold plate as a side dish. Garnish with a tarragon leaf.