### TranslatedIngredients: 1 cup Carrot (Gajjar) - cut into slices,2 tablespoons Mustard oil,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Kalonji (Onion Nigella Seeds) - or kalonji,1/2 teaspoon Fennel seeds (Saunf) - coarsely powdered,2 teaspoon Methi Seeds (Fenugreek Seeds) - split,2 teaspoon Mustard seeds - split/coarsely pounded,1 teaspoon Red Chilli powder,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 10 ### TotalTimeInMins: 30 ### Servings: 10 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Instant Carrot Pickle recipe, combine all the ingredients except the oil in a bowl and mix everything well. Once it is done, keep it aside.Heat the mustard oil in a small pan and when it is hot add it to the carrot mixture and mix well. Serve immediately or keep refrigerated till use.Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri.
