Vidya – This post is dedicated to you.
We have fallen in love with the version of instant carrot pickle you have shared in your blog recently. I am making it at least twice a week. Every time I keep increasing the quantity in the hope that it will last for few days but both of us take turns to polish it off the same day.
I modified the recipe slightly to suit our taste
Fresh carrots – peeled, cut into small sizes
Fresh ginger juice – grate ginger and squeeze the juice
Red chilli powder – 1/2 teaspoon
Mix all of the above ingredients in a bowl and then do tadka with mustard seeds and Asafoetida. Voila instant carrot pickle is ready to consume!!
When you take the pickle in spoon, scoop it along with the juice at the bottom. It tastes heavenly!! Usually I keep it in a narrow deep bowl so that all carrots are almost immersed in the lemon/ginger juice. I have to make the next batch tomorrow!!
And that is my recent addition to the kitchen. An owl spoon rest.