In a small wok, heat some olive oil and a pinch of mustard powder. Once the oil is hot, add green chilies (pepper) to it and heat some more- this helps to bring out the pepper flavor while also curbing it's heat. Add this to your bowl of chopped carrots and spring onions. Finally add a spoonful of yogurt and a pinch of salt to taste (pink Himalayan or black salt, called Kala Namak in Hindi is best for flavor and benefits).
This is a type of traditional Asian yogurt salad- called Raita. Typically more yogurt is added to curb on the heat of usual Asian food. It accompanies very well with traditional Asian pilaf dishes or Khichdi.