1. Mix all ingredients of part 1.

2. Toss gently till well blended.

3. Place at the base of a flatbottomed transparent glass container.

4. Place into fridge.

5. Mix all ingredients of part 2 well.

6. Spread over the green layer.

7. Return to fridge.

8. Heat oil in a pan for part 3.

9. Add mustard seeds, asafoetida, allow to splutter.

10. Add carrot, stir gently for a minute.

11. Add all other ingredients, toss gently and allow to cool.

12. Spread over white layer, carefully covering full surface.

13. Garnish with a leaf or two or a curry or mint leaves.

14. Serve chilled.

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh