Ingredients

• 1 cup - Carrots (julienned)
• 1 tsp - Chilli powder
• 1/4 tsp - Asafetida powder
• 2 tsp - Mustard seeds
• 1/2 tsp - Mustard seeds for tempering
• 2 tsp - Fenugreek seeds
• 2 tbsp - Lemon juice
• 2 tsp - Oil
• Salt

How to Make Instant Carrot Pickle

• Dry roast the mustard seeds, fenugreek seeds, asafoetida powder and grind into a fine powder.
• Heat oil, splutter the mustard seeds, add the carrot juliennes and simmer until it is a little cooked.
• Add the red chilli powder, salt, the ground powder and saute until the carrots are well coated.
• Ensure it doesn't get overcooked, carrots should stay a bit crunchy.
• Finally add the lemon juice and turn off the stove.
• Serve with rice or rotis.
• Recipe Courtesy: Priya Easy N Tasty Recipes.