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

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Carrot Pickle Recipe

ingredients serve

Ingredients For Carrot Pickle Recipe

Directions : Carrot Pickle Recipe