CARROT PICKLE

Carrot  – 2 cups (peeled and cut into long strips)

Garlic Cloves – 7 (chopped)

Ginger – ¼ teaspoon (chopped)

Green Chilly – 4

Red Chilli Powder – 2 teaspoon

Asafoetida Powder – ¼ teaspoon

Fenugreek Seeds – ½ teaspoon

Mustard Seeds – ½ teaspoon

Vinegar – 5 tablespoon

Curry Leaves – 2 sprigs

Gingelly Oil – 5 tablespoon

Salt – To Taste

PREPARATION:

Heat 4 tablespoon oil in a flat pan. Splutter mustard seeds and fenugreek seeds.

Then add chopped garlic, ginger, green chilly and curry leaves into it. Saute it well.

Put carrot pieces into it. Saute it for a few minutes. Now add chilly powder, asafoetida powder and required amount of salt. Saute it for about 2 minutes.

Covered the pan with lid and cook it for about 4 minutes.  Remove from the heat. Now add vinegar and mix well. Pour 1 tablespoon of oil on the top of the pickle.

Tasty carrot pickle is ready. Kept the pickle in airtight container in the refrigerator and can be used for one week.

Serve it.

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