CARROT RAITA

Ingredients
2 cups plain yogurt
1 lb carrots shredded
1 tablespoon ghee
1 teaspoon black mustard seeds
8 fresh curry leaves
1 teaspoon grated coconut
1/2 teaspoon salt
Pepper to taste

Preparation
Heat ghee in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cumin and cook, covered, until they pop and sizzle, about 10 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 5 seconds. Add carrots, salt, and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl, add some pepper powder and cool about 30 minutes. Stir in yogurt.