gajar ka achaar
cup thickly grated
2 tsp split mustard seeds (rai na kuria)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
2 tsp split fenugreek seeds (methi na kuria)
1 tsp salt
1 1/2 tbsp mustard (rai / sarson) oil
Combine all the ingredients, except the mustard oil, in a bowl and mix well.
Heat the mustard oil in a pan till smoking point and add it to the carrot mixture.
The pickle is ready to serve. Store refrigerated for upto 4 days.