Heat the oil in a large skillet over medium-high heat until it is very hot. Remove the pan from the heat, add the mustard, and cover to prevent the seeds from popping out of the skillet. Shake the pan gently over the heat until the popping subsides, about 10 seconds.

Uncover the pan and add the ginger and the chiles. Cook, stirring for about 1 minute until the chiles soften. Stir in the carrots and continue to cook, stirring frequently, until the carrots turn bright orange and are slightly softened. Stir in the lime juice, sugar, and salt and cook for another minute. Stir in the mint, and remove the pan from the heat. Taste and season as desired with more salt, lime juice, and mint. Serve cool, but not cold.

As a variation, add 2 cups of nonfat yogurt before serving to make a creamy, Indian-style dish to accompany a curry dinner.

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking Adapted and Mc formatted by Brenda Adams <adamsfmle@sprintmail. Com> posted mc 12/13/96