Instant Carrot Pickle

Name: Instant Carrot Pickle
Cuisine: Indian
Ingredients: 500 gm Carrot; 3 Ginger inches thinly sliced; 10-15 Green chillies; 1/2 cup mustard oil; 1/2 teaspoon asafoetida; 1 tablespoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1 teaspoon fenugreek seeds; 2 dried red chillies; 1 tablespoon Salt; 1 teaspoon turmeric powder; 2 tablespoon vinegar; 2 lemon juice

Neelu Dua @cook_9728944

Ludhiana

#GA4 #week3

Neelu Dua @cook_9728944

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Ingredients

500 gmCarrot
3Ginger inches thinly sliced
10-15Green chillies
1/2 cupmustard oil
1/2 teaspoonasafoetida
1 tablespoonfennel seeds
1 teaspooncumin seeds
1 teaspoonmustard seeds
1 teaspoonfenugreek seeds
2dried red chillies
1 tablespoonSalt
1 teaspoonturmeric powder
2 tablespoonvinegar
2lemon juice

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Steps

1

Heat a pan on low heat.
2

Add fennel seeds, cumin seeds, fenugreek seeds and dried red chillies and dry roast for two minutes.
3

Later grind this mixture into a coarse powder. Keep aside.
4

Heat oil in a kadai on smoking point.
5

Add asafoetida and mustard seeds and let them crackle.
6

Add carrots and stir for a while.
7

Add ginger and green chillies in it. Stir well but make sure it remain crunchy.
8

Add salt, turmeric powder and grounded masala in it. Mix well.
9

Add vinegar and lemon juice in it stir well continuesly for one minute.
10

Its ready.