Gajar da Achaar

by Tarla Dalal

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It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will Rotis or Parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.

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Preparation Time: 10 minutes
Cooking Time: 2 minutes
Makes 1 cup.
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Ingredients

1 cup thickly grated carrot
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

Method

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.

RECIPE SOURCE : Punjabi Khana