Step: 1/8

Put the yogurt in a fine sieve and leave to drain for 30 minutes.

Step: 2/8

Peel the carrots, halve and cut into very fine strips.

Step: 3/8

Peel the onions and cut into very fine strips.

Step: 4/8

Heat the oil in a pan. Add the mustard seeds and toast briefly until they start to pop.

Step: 5/8

Add the carrots and onions to the pan. Add salt, cumin and chilli powder and cook over a medium heat for 3-4 minutes until tender but not soft.

Step: 6/8

Remove the mixture from the pan and allow to cool.

Step: 7/8

Wash the mint, shake dry and chop the leaves. Juice the lemon. Mix the drained yogurt with the mint and some lemon juice.

Step: 8/8

Mix the carrots with the yogurt sauce and serve immediately.