1 1/2 lbs. carrots, peeled and cut diagonally into 1/4 inch thick slices
1 lg. bunch broccoli, cut into florets with 2 inch long stalks
6 tbsp. olive oil
8 sm. dried red chilies
1 tsp. mustard seeds
12 med. garlic cloves, halved
Salt
2 tbsp. fresh lemon juice

Bring large pot of salted water to boil. Add carrots and cook until almost tender, about 5 minutes. Transfer to bowl of ice water using slotted spoon. Add broccoli to pot and cook until almost tender, about 2 minutes. Drain. Refresh in ice water. Drain vegetables well. Transfer to large bowl.

Heat oil in heavy medium skillet over medium high heat. Add chilies and cook 30 seconds. Add mustard seeds and stir until chilies brown and seeds darken, about 30 more seconds. Add garlic. Reduce heat to low and saute until golden brown, about 1 minute. Pour oil into small bowl. Cool completely. (Can be prepared 8 hours ahead. Chill vegetables. Store oil at room temperature).

Discard chilies and garlic; pour oil over vegetables. Season with salt. Cover and let stand 4 hours at room temperature. Add lemon juice and toss to coat just before serving.