Carrot Pickle
Carrot – 250 gms, washed, cut into circles
Red Chilli Powder – 2 tsp
Mustard Seeds – 1 tsp
Gingelly Oil – 3 tblsp
Juice of 1 Lemon
Salt as per taste

1. Heat oil in a pan.
2. Fry the mustard seeds till it starts to splutter.
3. Add carrot, red chilli powder and salt.
4. Stir-fry for a minute or two and switch off the flame.
5. Add lemon juice and mix well.
6. Store in a clean, sterilized jar.

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