1 teaspoon black mustard seeds
1 tablespoon minced fresh jalapeno pepper
3 cups carrot, shredded
1 tablespoon lime juice
2 tablespoons fresh minced ginger root
1 teaspoon brown sugar
1/2 teaspoon salt
1. Saute the mustard seeds in a dry skillet over medium heat until the seeds start to pop, about 3-4 minutes.
2. Add the remaining ingredients and saute until the carrots are tender, about 5 minutes.
3. Serve warm or chilled, with a curried main dish.