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
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.