Carrot - 4
Garlic diced - 1 cup
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida powder - 1 pinch
Fenugreek powder - 1/2 tsp
Lemon juice/Vinegar - 2 tsp
salt to taste
Cut the carrots into medium long pieces,wash and pat dry well
Heat oil in a pan and mustard seeds. when they pop up add carrots and sauté well for 7-8 minutes,sprinkle a little water if necessary.
The add diced garlic and stir fry it again for 5 minutes.
Now stir in red chilli powder,turmeric powder ,Asafoetida and fenugreek powder .
Add salt and remove from fire.Allow it to cool
Then add Vinegar/lemon juice and mix thoroughly
Store in an air tight container.
On alternate days turn the pickle well and keep refrigerated and this pickle will last for 2 weeks