Carrot Pickle

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.