Carrot Pickle

Ingredients:

Carrot - 2 (fine chop)
Dry red chilly  - 1
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Synthetic Vinegar - 1/2 tsp
Oil - 5 tbsp


To grind: 
Mustard seeds - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Kashmiri chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Ginger - small piece
Hing - a pinch
Curry Leaves - 4 - 5 leaves
Carrot - 2 tbsp
Salt - 3/4 tbsp or As reqd

Method:

• Fine chop carrot and set aside.
• Heat oil in pan and dry roast fenugreek seeds and transfer to blender.
• To the blender add the spice powders mentioned under "To grind".
• Heat oil in pan and add salt and hing and toss for a second.
• Transfer this to blender.
• To the same pan add oil and add ginger and saute.
• Add in curry leaves and little carrot and saute.
• Add this blender.
• Blend this to a fine powder and set aside.
• Heat oil in pan and add fine chopped carrot and saute for a min.
• Transfer to a plate.
• Heat 5 tbsp of oil and once hot add in mustard seeds.
• Now reduce the flame and add chilly and curry leaves.
• Now add the blended masala and cook in very low flame for couple of mins.
• Now turn off the range and add in vinegar and mix well.
• Add the sauted carrots and mix well.
• Once cool, store it in airtight container.

Note:
We can also add the entite carrots while making the masala.