Preparation Time: 10 mins
Cooking Time: 2 mins
Serves: 4
Ingredients:
1 cup carrot
2 tsp mustard seeds
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 1/2 tbsp oil
Method:
2 tsp mustard seeds
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 1/2 tbsp oil
Method:
- Peel wash and cut carrots in to thin slices.
- Coarsely grind mustard seeds in a mixer.
- Combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
- Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
- Serve immediately or keep refrigerated till use.
- This pickle stays fresh for 3 to 4 days.
- This goes realy well with aalu puri or bhature chole.
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