Carrot gherkin
The substance
Expansive size of the carrot - No 1
Red stew powder - 1 tablespoon
Seared Fenugreek Powder - A Pinch
Warmth powder - A squeeze
Lemon juice - 2 teaspoons
Oil - 2 tablespoons
Mustard - 1 tablespoon
Salt - 1 tablespoon
➢Directions
Wash the carrots and strip the skin. Cut it into little pieces.
Addition the oil into an inflexible one and when it is hot, put rye in it. Whenever cleaved, include asafetida powder, red bean stew powder and broil for a second. At that point include bits of carrot and blend well. Include salt and fenugreek powder and mix again for a couple of moments in low fire and close the stove. When it cools, include lemon squeeze and mix well.
The carrot pickle runs well with the curd rice.
The substance
Expansive size of the carrot - No 1
Red stew powder - 1 tablespoon
Seared Fenugreek Powder - A Pinch
Warmth powder - A squeeze
Lemon juice - 2 teaspoons
Oil - 2 tablespoons
Mustard - 1 tablespoon
Salt - 1 tablespoon
➢Directions
Wash the carrots and strip the skin. Cut it into little pieces.
Addition the oil into an inflexible one and when it is hot, put rye in it. Whenever cleaved, include asafetida powder, red bean stew powder and broil for a second. At that point include bits of carrot and blend well. Include salt and fenugreek powder and mix again for a couple of moments in low fire and close the stove. When it cools, include lemon squeeze and mix well.
The carrot pickle runs well with the curd rice.
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