STEP 1.Dry cook in a pan, 1 tbsp crushed ginger and 1 cup of sliced carrot. Stir fry for 2-3 minutes and keep aside.
STEP 2.In a pan heat about 2 tbsp oil. Add ½ tsp of mustard seeds. When the seeds splutter add in 3 dry red chilies, ¼ asafoetida and 1 stem of curry leaves. Stir fry the ingredients.
STEP 3.Now add masalas one by one. ! tbsp chili powder, ½ tsp turmeric powder, ½ tsp methi powder and 1 tsp mustard powder. Saute well in a medium flame.
STEP 4.Finally, add a pinch of salt and squeeze out half lemon water.
STEP 5.Transfer the cooked carrots to the gravy and mix well. Pickle is ready.
Nutrition value
328
calories per serving
28 g Fat3 g Protein15 g Carbs8 g FiberOther
Current Totals
28 g Fat
3 g Protein
15 g Carbs
8 g Fiber
MacroNutrients
Carbs
15 g
Protein
3 g
Fiber
8 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
95 mg
Iron
3 mg
Vitamin A
4441 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
30 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
50 mg
Manganese
1 mg
Phosphorus
60 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
