Carrot pickle

First wash carrot,chilli then soaked after that peel chopped green chilli,ginger,garlic cloves and carrot in long thin piece

Heat the kadai add dry roast mustard seed, fenugreek seed, cumin seed, fennel seed, carom seed then take a Mixi jaar add dry roast masala

Then make coarse powder form (not fine one)

Then Heat the same kadai add oil when oil is hot put asafoietida, carrot, green chilli ginger and garlic piece

Fry these for 2-3 min in medium flame after that add turmeric powder and salt mix it well

Then cook for 30 sec then add red chilli powder, all dry roast powder mix it well then turn off gas

Then cover with lid Wait till for completely cool down

After that add lemon juice

Now carrot pickle is ready to eat but you will get pickle actually taste after 2-3 days when carrot absorb all the spices

Then pour it in a container jaar

Then keep the container in direct sunlight for 2-3 days to increase the taste of carrot pickle

Now you can enjoy this pickle