Gajarachi Koshimbir Carrot Salad with Mustard Seeds and Curry Leaves

Ingredients

• 10 ounces store bought shredded carrots or freshly grated carrots (see notes)
• 1/2 medium white onion (4 ounces; 113g), minced (see notes)1 tablespoon granulated sugar
• 1 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume
• 2 tablespoons (30ml) lime or lemon juice (or more to taste)
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh cilantro
• 1 1/2 tablespoons neutral oil such as vegetable oil, grapeseed or sunflower oil
• 2 teaspoons black mustard seeds
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon asafoetida, optional (see notes)
• 1 to 2 bird’s eye green chiles, sliced thin
• 1 branch fresh curry leaves (6-8 curry leaves) (see notes)
• 2 tablespoons minced fresh cilantro
• 2 tablespoons peanuts, coarsely ground or chopped
• 2 tablespoons grated coconut

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