Categories: Vegetables, Preserves, East/orient 
      Yield: 1 servings 
  
      1 lg Carrot, scrapped and trimmed 
      1 c  Yogurt 
      1 ts Sugar 
    1/4 ts Ground cumin 
    1/4 c  Finely chopped onion 
    1/2 ts Fresh red or green pepper, 
           -hot, finely chopped, or 
    1/2 ts Crushd hot red pepper flakes 
  
  1. Cut carrot into coarse shreds with hand grater or 
  food processor. there should be about 1 cup. 
   
  2. Drop carrot shreds into boiling water and cook for 
  about 30 seconds. Drain well. 
   
  3. Combine yogurt, carrots and remaining ingredients. 
  Serve chilled