2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon salt
pinch asafoetida
1 teaspoon amchur powder (dried mango powder)
1 pound carrots, julienned
1. Heat oil and add mustard seeds until they burst. Add cumin seeds.
2. Lower heat and add rest of the spices and carrots. Stir and cook covered for about 7 minutes.
3. Increase heat and stir fry for another 7 minutes.