First cut the carrot wash and dry the chillies and separate their nodules. Then make vertical cuts in the middle of all these chilies.

Now add split mustard and split fenugreek in a mixer jar and coarsely crush it.

Now add this half crushed mustard and fenugreek to the chili. Then add salt, asafoetida, turmeric powder and oil (Heat and cool the oil until it evaporates) So that everything on the chili is properly coated.

Now add lemon juice and mix well. Now cover this chilli and carrot leave it outside for 10 to 12 hours. (Doing so will soften the chillies and very well coated spices to all the chillies.) Then keep stirring it in between these 12 hours. Now store this fermented chilli and carrot in a jar. These chillies become very soft and tender in two days.