Step 1
Heat oil in a small frying pan over medium- high heat. Add mustard seeds and curry leaves. Cook, stirring, for 1 to 2 minutes or until seeds start to pop. Remove from heat. Transfer to a bowl. Set aside to cool.
Step 2
Add carrot, yoghurt and chilli to mustard seeds. Season with salt and pepper. Stir to combine. Spoon into a serving bowl. Serve.
