Carrots with Mustard Seeds

Slater says this is a hot version of Madhur Jaffrey's Gujerati Carrot Salad. Personally I think Jaffery's version is better, and I'm not sure why a hot version is needed.

Slater has you frying thickly sliced carrots for 10-15min till they are tender. Maybe my "thick" was too thick, but they weren't really thinking of being finished after 15min, so I added a bit of water and cooked covered for a while, then cooked a bit more to get rid of the water before adding the mustard seeds.

Good enough, but I'd rather have Jaffrey's cold salad. Less work and it's quickly done.