A:
2
tbsp gingerly oil
½
tsp mustard seeds
¼
tsp cumin seeds
1
dried chili cut small
1
stalk curry leaves
B:
3
carrots cut ( washed & peeled )
¼
tsp turmeric powder
½
tsp chill flakes ( more or less )
2
tsp of sugar ( more or less )
Salt
to taste
4-5
tbsp vinegar
¼
tsp of fenugreek powder
1-2
pinch asafetida powder
METHOD:
Heat
up oil fry A, add in B & cook in
low
flame till almost dry.
Remove
from fire & cool before
transferred
to a jar.
Serve
with any dishes, remainder should
be refrigerated ( can keep for one week ).
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