Pickled Carrots

•300 gm carrots, peeled and cut thin 2.5 inch long

•1 inch ginger, peeled and cut julienne style

•2 green chilies cut into thin strips

•¾ Tsp salt

•¼ Tsp turmeric powder

•¼ Tsp red chili powder

•2 Tsp fresh lemon juice

•1 Tsp oil

•¾ Tsp black mustard seeds

•½ Tsp yellow asafetida powder

•½ Tsp fenugreek seeds

1.Boil or steam the carrots until half cooked. Drain.

2.In a mixing bowl, combine the half cooked carrots, ginger, chilies, salt, turmeric, red chili powder and lemon juice. Toss well.

3.Heat the oil in a small pan over moderate heat; add the mustard seeds, when they crackle, add the asafetida, and fenugreek seeds. Quickly remove from heat. Cool the seasoning in the pan for 2 minutes and then add to the carrots.

2 Cups