By Krati Purwar
December 4, 2024
Only in winter, do you get soft and red carrots that are nutritious and healthy to consume. Not to mention cheaper than the rest of the year. Make an instant pickle with it and enjoy it with stuffed parathas.
2-inch ginger 3 sliced carrots 5 tbsp oil 1.5 tsp mustard seeds Salt to taste 1 tsp white vinegar 1 dried red chilli 2 tbsp lemon juice 10 curry leaves ¼ tsp hing ¼ tsp turmeric, methi dana 2 tsp Kashmiri red chilli powder
Wash and peel carrots. Thinly slice them into sticks.
Heat oil in a pan and saute ginger juliennes and carrots. Keep them aside.
Heat oil in the same pan again and saute mustard seeds, red chillies, and curry leaves.
Add other spices to the blend and cook them. After they release the oil, switch off the flame.
Mix ginger and carrots along with vinegar and lemon juice. Keep the pickle aside for 2 hours.
Store the carrot pickle in an airtight jar and serve it with your meals.