Shokeen Mund@
VIP
Carrot Pickle
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
1/2 kg - carrots (peeled and cut lengthwise)
2 - onions (made into a coarse paste)
1/2 tbsp - ginger garlic paste
2 - red chillies
2 tsp - coriander powder
1 tsp - mustard powder
1/4 tsp - fenugreek powder
1/2 tsp - cumin powder
1&1/2 tsp - Jaggery powder
3 tsp - lemon juice or vinegar
2 tsp - chilli powder
1/4 tsp - mustard seeds
1/4 tsp - cumin seeds
1/4 tsp - mlack gram
1/4 tsp - fenugreek seeds
Asafoetida, a pinch
Turmeric powder, a pinch
1 cup - cooking oil
1 sprig - curry leaves
Salt as required
Method
1/2 kg - carrots (peeled and cut lengthwise)
2 - onions (made into a coarse paste)
1/2 tbsp - ginger garlic paste
2 - red chillies
2 tsp - coriander powder
1 tsp - mustard powder
1/4 tsp - fenugreek powder
1/2 tsp - cumin powder
1&1/2 tsp - Jaggery powder
3 tsp - lemon juice or vinegar
2 tsp - chilli powder
1/4 tsp - mustard seeds
1/4 tsp - cumin seeds
1/4 tsp - mlack gram
1/4 tsp - fenugreek seeds
Asafoetida, a pinch
Turmeric powder, a pinch
1 cup - cooking oil
1 sprig - curry leaves
Salt as required
Method
- Heat oil in a wok.
- Add mustard seeds, cumin seeds, fenugreek and blackgram.
- Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.
- Add onion and ginger garlic paste.
- Fry till it turns golden brown.
- Switch off the flame and allow it to cool.
- Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.
- Mix well.
- Store in an air tight bottle.