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Ingredients:

Carrot – 2
Red Chillies – 4 to 5
Tamarind - A small gooseberry size
Bengal Gram Dhal – 1 tablespoon
Urad Dhal – 1 tablespoon
Asafotida Powder - a pinch
Oil – 2 teaspoons
Salt – 1 teaspoon or as per taste

Method:

Remove the skin from carrot and cut it into medium size pieces.

In a kadai put the oil and when it is hot add Bengal gram and Urad dhals and fry till it turns light brown. Add red chillies, asafotida, tamarind and fry. Then add carrot pieces and fry just for a second. Remove from stove and cool it.

Add salt and grind to a fine paste.