This recipe came from an estate sale. I obtained it when I purchased
the family collection from the Poe Estate in Justin, Texas in 1987.
6 large carrots
2 teaspoons tamarind paste
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon mustard
1/2 teaspoon turmeric
2 tablespoons oil
Grind carrots, jalapeño, tamarind paste, sugar, salt and turmeric.
Add to saucepan and add 5 tablespoons water and simmer slowly.
Season mustard in 2 tablespoons oil then after it sputters add ground
items and cook 10 minutes.
Tastes great with sandwiches.