- 2 tablespoons unsalted butter
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4 carrots, grated
- 2 teaspoons lemon juice
- 2 tablespoons cilantro, chopped
- ½ teaspoon salt
Place the butter, mustard seeds and cumin seeds in a pan over medium heat. Cook for 1–2 minutes until the mustard seeds start to make a popping noise in the pan. Add the carrots and cook for 3–4 minutes until the carrots have softened. Remove from the heat and add the lemon juice, cilantro and salt. Serve at room temperature.