Carrot Pickle

You will need:

Carrots – 3 cups (cut long and fine)
Gingely oil – 1 ½ cup
Chilly powder – 2 dessert spoons (big)
Mustard seeds – 1 tbsp
Powdered mustard - to taste
Fenugreek powdered – to taste
Asafetida powder – to taste
Turmeric powder – to taste
Chopped ginger – 2 tsp
Garlic – 12 flakes
Vinegar – 1 ½ cups
Salt – 1 ½ cups


Preparation method:

1. Add salt to the carrots and keep aside

2. Mix the fenugreek, asafetida and turmeric powders in a little water to make a paste and keep aside

3. Heat oil

4. Add the mustard seeds

5. When they pop, add ginger and garlic

6. Add the paste and mustard powder to this and sauté for 4 minutes

7. Add the vinegar

8. Now add the carrots and cook till it boils

9. Take off the flame just before the carrots lose their crispness