METHI - HALF TSP

firstly, in a pan take 1 tbsp mustard, 1 tsp cumin, 1 tsp coriander seeds, ½ tsp fennel, ¼ tsp ajwain and ½ tsp methi.

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TURNS AROMATIC

dry roast on low flame until the spices turn aromatic.

2

GRIND - COARSE POWDER

cool completely and blend to a coarse powder. pickle masala is ready, keep aside.

3

KALONJI

in a large kadai heat ¼ cup oil and add pinch hing, ½ tsp kalonji. use mustard oil for authentic flavour.

4

GARLIC -  3 CLOVE

also add 1 inch ginger, 2 clove garlic and 2 chilli. saute slightly.

5

CARROT  - 1.5 CUP

further, add 1½ cup radish, 1½ cup carrot and stir fry for a minute.

6

SOFTENS SLIGHTLY

stir fry until the radish and carrot shrink slightly.

7

CHILLI POWDER 

keeping the flame on low add prepared pickle masala, 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp aamchur and 1 tbsp salt.

8

COATED WELL

mix well making sure everything is well combined.

9

VINEGAR - 3 TBSP

now turn off the flame and add 3 tbsp vinegar. vinegar gives sourness and also acts as a preservative.

10

MIX WELL

mix well making sure everything is well combined.

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READY TO EAT

finally, enjoy gajar mooli ka achar immediately or store in an airtight container and enjoy for a week when refrigerated.

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