Ingredients:
Serves:3-4
Thick Curd        -      1 cup     
Carrots, washed & grated   -     1 Cup           
Green chili, finely  chopped   -  1      
Oil           -     2 Tbsp.
Mustard seeds   -   ½ tsp.         
cumin seeds       -   ½ tsp.          
asafoetida           -   1 Pinch           
Few cilantro leaves, chopped 
Salt to taste


Method:

1.  Gently combine the grated carrots and salt into the curd.
2.  Heat the oil in a small saucepan and splutter mustard seeds, cumin seeds and asafoetida. Add the chili and cilantro saute for a minute. Remove from  heat.
3.  Combine this seasoning along with  salt into the carrot-curd mixture & serve.