Ingredients:
Carrots - 250 gms
Red chilli Powder - 25 gms
Mustard Powder - 25 gms
Salt - 25 gms
Turmeric - 1/2 tsp
Asafoetida - small piece
Oil -2 tbsp
Lemon juice as required
Method:
Carrots - 250 gms
Red chilli Powder - 25 gms
Mustard Powder - 25 gms
Salt - 25 gms
Turmeric - 1/2 tsp
Asafoetida - small piece
Oil -2 tbsp
Lemon juice as required
Method:
- Wash and dry the carrots under sunshade. Chop the carrots into medium pieces.
- In a mixing bowl, put carrots, salt, turmeric, red chilli powder, mustard powder and mix well.
- Heat the oil in a pan, add asafoetida and remove from fire. Cool the oil and pour this on pickle.
- Lastly add lemon juice and mix well.
- Store in dry jar and use it after one day.
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