INGREDIENTS:
- Sliced Carrot - 2 cup
- Lemon Juice - 2 tbsp or Vinegar - 1 tsp
- Chopped Ginger - 1tbsp
- Garlic(sliced)- 2 nos
- Red Chilly - 2 nos
- Chilli powder - 2 tbsp
- Fenugreek powder - ¼ tsp
- Asafoetida Powder - ¼ tsp
- Mustard seeds - 1 tsp
- Gingely oil -¼ Cup
- Salt to taste
PREPARATION METHOD:
- Heat oil in a pan.
- Put mustard seed and red chilly into the oil and let it splutter.
- Add ginger and garlic and saute well.
- Add chilly powder to the hot oil and saute for a minute.
- Add carrot and salt and saute well.
- Sprinkle little water to it and mix well.
- Cover the pan with a lid and cook for 5 minutes in medium fire.
- Add fenugreek powder and asafoetida powder and mix well.
- Remove from fire and add lemon juice or vinegar and mix well.
