Ingredients

Carrot —3 small or 1 1/4 cup chopped carrot cubes.

Salt—2 tablespoon

Lemon (nimbe hannu)—1 big or 3 to 4 tablespoon juice

Ingredients for pickle masala powder

Dry red chillies—5 to 6 ( i have used byadagi red chillies)

Sasive ( mustard seeds//rai)—2 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Menthya kaalu (methi dana//fenugreek seeds)—1/2 teaspoon

Oil—1 teaspoon

Roast the above ingredients adding one teaspoon of oil on medium flame until sasive starts spluttering.

Switch off the stove.

( do not burn them)

Let it cool completely.

Transfer to a mixer grinder jar and grind it into fine powder.

Wash the carrot and dry it completely.

Peel the skin and chop into small cubes.

Transfer the chopped carrot cubes into a bowl.

Add salt and lemon juice,mix well.

Now add the ground pickle masala powder and mix well together.

Heat one tablespoon of oil in a laddle on medium flame.

Add one teaspoon of sasive (mustard seeds) and asafoetida (1 teaspoon).

When it starts spluttering pour over pickle and mix it really well.

Keep it aside for 10 minutes.

Instant carrot uppinakayi is ready to serve.

You can store it in refrigerator for a week.