Carrot salad with Cashew Nuts (Ghajar Kaju kachamber)

1 cups (250 ml) of treated carrots, finely chopped and squeezed 1 / 3 cup (80 ml) purified from the stalk and seed and finely Gayi red sweet pepper 1 / 3 cup (50 g) and narublennyh roasted cashew nuts 1 / 2 hours l. salt 2 Art. l. smetana or yogurt (optional) 1 1 / 2 st. l. lard or vegetable oil 1 h. l. seeds mustard 1 st black. l. coarsely chopped fresh cilantro or parsley finely narublennoy
Mix in bowl carrots, sweet peppers, nuts, salt and, if you like, or yoghurt smetana. Heat ghee or vegetable oil in a small pan on the average iron-fire. Not carrying to the appearance of smoke Drop mustard seeds and fry until they become sizymi and begin crumbling. Put spices in the salad, add the fresh herbs and peremeshayte. This platter instead of cashew nuts can be used almonds, forest nut (hazelnuts), pine nuts or pistachios instead of a red-yellow sweet pepper.

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