Place the grated carrots in a mixing bowl. Add the chillies, salt, sugar and coconut. Mix in the peanuts just before serving. Heat the ghee in a seasoning wok. Pop in the mustard or cumin seeds and turmeric.
Pour over the carrot mixture. Sprinkle with lime juice and stir well.
Garnish with chopped coriander and coconut and serve.
Bawarchi of the Week
Sapana Behl likes books and soft music, but it's cooking that is her passion. Her blog, Cooking with Sapana, features the best of vegetarian recipes.