Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   1      teaspoon      whole brown mustard seeds
                        OR substitute yellow seeds
   1      pinch         asafetida
   8      ounces        carrots -- (peeled), coarsely
                        -- grated
     1/2  teaspoon      salt
  16      ounces        plain yogurt
                        freshly ground black pepper
     1/8  teaspoon      cayenne pepper -- (more or less)

Preparation:

Put the oil in a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the asafetida. Stir once, then put in the grated carrots. Stir and mix for 15 seconds, then turn off the heat. Add quarter teaspoon salt and mix again. Let the carrots come to room temperature. Meanwhile, put the yogurt in a bowl. Beat lightly with a fork until smooth and creamy. Add quarter teaspoon of salt, some pepper and the cayenne, if using, and mix. When the carrots have cooled off, mix them in. Serve at room temperature or chilled. Source: "BBC Food and Drink" Yield: "1 1/2 cups"