1 kgs carrots, 1 cup oil, 1 teaspoon red chilly powder, salt to taste, 5 teaspoon mustard dal, 5 teaspoon saunf (fennel) powder, 5 teaspoon coriander powder, 2 small pieces jaggary, 2 teaspoon lemon juice, For masala 2 tblspoon oil, 5 teaspoon mustard seeds, small pieces of 1 red chilly, 5 teaspoon jeera, 5 tspn saunf (fennel seeds), 1 pinch asafoetida, 1 pinch turmeric, and 8-10 curry leaves. .
Wash, dry and peel the carrots and cut it into equal pieces. Heat 2 tablspoon of oil in big kadai and add the mustard seeds. Let it crackle. Now add red chilly pieces into it. Now add saunf, asafoetida and turmeric and saut. Now Add curry leaves and switch off the flame. Add carrot pieces into this masala and mix well. Now add all the remaining masala into it and mix it well. Let it cool. Now add jaggary and lemon juice. You can serve the pickle after 2-3 hours or after 24 hours.
Categories: Pickle recipes
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