15 carrots, peel & cut into long pieces
2 onions, chopped into big cubes
1/2 tbsp. ginger-garlic paste
2 dry red chilies, broken into pieces
2 tsp. coriander powder
1 tsp. mustard powder
1/2 tsp. cumin (jeera) powder
1/4 tsp. fenugreek (methi) powder
1 1/2 tsp. brown sugar (or powdered jaggery)
3 tsp. lemon juice or vinegar
2 tsp. red chili powder
A pinch of asafoetida (hing)
1 tbsp salt (or to taste)
For the seasoning:
1 cup oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds (jeera)
1/4 tsp. urad dal (black gram)
1/4 tsp. methi (fenugreek) seeds
1 tbsp curry leaves
||Make a coarse paste of the onions and keep aside.
||Heat the oil in a deep frying pan and add mustard seeds, cumin
seeds, fenugreek seeds and urad dal to it. Once the seeds splutter
add asafoetida, broken red chilies and curry leaves too.
||Then add onion paste, ginger-garlic paste and sauté
till golden brown. Turn off the stove and allow it to cool.
||After the mixture cools, add the carrot pieces, salt, lemon
juice and all other ingredients. Mix well and store in an airtight
jar. Refrigeration is required.
||Allow the carrots to marinate in this mixture for 2 days.
The pickle is then ready to serve. Serve with steam rice or
curd (yogurt) and rice.