Instant Carrot Pickle

Ingredients:

Carrot -  2-3 medium size
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Methi (Fenugreek) - 1/4 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Red chili powder - optional
Asafoetida - pinch
Salt - to taste
Mustard oil - 2 tbsp

Method:

1. Wash carrots and pat dry completely. Slice into thin pieces and keep aside. 
2. Dry roast the whole spices and grind into fine powder.
3. Add salt, turmeric and asafoetoda to the sliced carrots.
4. Heat mustard oil and pour it over the mixture. 
5.  Store the pickle in a airtight jar and refrigerate. 

Note: Use within 2-3 days.