Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1 tablespoon sesame seeds
1/2 tablespoon yellow mustard seeds
1/4 teaspoon cumin seeds
1/4 cup water
1 pound carrots, thinly sliced
3/4 teaspoon salt
1/8 teaspoon cayenne, or to taste
4 tablespoons olive oil
Preparation
Step 1
Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
Step 2
Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).
