Tangy Carrot Slaw - cooking recipe

Ingredients

2 tablespoons light olive oil or 2 tablespoons sunflower oil
1/4 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1/4 teaspoon asafoetida powder
1/2 medium jalapeno, seeded and finely chopped
2 cups carrots, grated
1/4 cup cilantro, finely chopped
1 lime, juice of half
salt

Preparation

Heat the oil in a saucepan.
Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.
Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.
Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.
Serve cold or at room temperature.