Instant Carrot pickle.

Carrots contain lots of beta-carotene and dietary fiber. Great source of Vitamin A, C, K and B8. Rich in pantothenic acid, folate, potassium, iron, copper and manganese. It is a super food. You can munch it, juice it and cook it. Choice is yours. 

Method: 

• Wash the carrots, scrape the skin and chop it finely. 
• Heat oil in a pan, add the mustard seeds. Whhen the seeds start spluttering add the chopped carrots and sauté, on medium flame. 
• Stir continuously, when the water content is no more and the color carrot changes a bit, lower the flame to minimum. Add the red chilly powder and salt to taste. Stir continuously for a few seconds and remove from fire. 
• Allow the mixture to cool a bit. Add lime juice. Mix well and adjust the salt. 
• Voila! an easy side-dish for rice is ready. 

Ingredients: 

Carrot, finely chopped - 1 1/4 cups (used the pink-red variety )

Red chilly powder - 1 teaspoon ( used Kashmiri red chilly powder) 

Lime juice - from half a lime 

Salt to taste 

Oil - 1 1/2 - 2 table spoons 

Mustard seeds - 1/2 teaspoon