Raita, a cooling yogurt-based condiment traditional to Indian cuisine, offsets the heat of spicy main dishes. This version takes on the sweetness of carrots.
Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and the seeds over the carrot mixture. Stir to combine.
Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.