Carrot Pickle
INGREDIENTS:
Sliced Carrot - 2 cup
Lemon Juice - 2 tbsp or Vinegar - 1 tsp
Chopped Ginger - 1tbsp
Garlic(sliced)- 2 nos
Red Chilly - 2 nos
Chilli powder - 2 tbsp
Fenugreek powder - ¼ tsp
Asafoetida Powder - ¼ tsp
Mustard seeds - 1 tsp
Gingely oil -¼ Cup
Salt to taste
PREPARATION METHOD:
Heat oil in a pan.
Put mustard seed and red chilly into the oil and let it splutter.
Add ginger and garlic and saute well.
Add chilly powder to the hot oil and saute for a minute.
Add carrot and salt and saute well.
Sprinkle little water to it and mix well.
Cover the pan with a lid and cook for 5 minutes in medium fire.
Add fenugreek powder and asafoetida powder and mix well.
Remove from fire and add lemon juice or vinegar and mix well.
Sliced Carrot - 2 cup
Lemon Juice - 2 tbsp or Vinegar - 1 tsp
Chopped Ginger - 1tbsp
Garlic(sliced)- 2 nos
Red Chilly - 2 nos
Chilli powder - 2 tbsp
Fenugreek powder - ¼ tsp
Asafoetida Powder - ¼ tsp
Mustard seeds - 1 tsp
Gingely oil -¼ Cup
Salt to taste
PREPARATION METHOD:
Heat oil in a pan.
Put mustard seed and red chilly into the oil and let it splutter.
Add ginger and garlic and saute well.
Add chilly powder to the hot oil and saute for a minute.
Add carrot and salt and saute well.
Sprinkle little water to it and mix well.
Cover the pan with a lid and cook for 5 minutes in medium fire.
Add fenugreek powder and asafoetida powder and mix well.
Remove from fire and add lemon juice or vinegar and mix well.
-Lekshmis Adukkala
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