Add a spicy touch to a bland plate with Rajasthani curry pickles.

250 grams carrot

mustard oil

salt as per taste

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 tsp coriander powder and cumin powder

1 teaspoon fennel powder

1 tsp cumin

1 tsp fenugreek seeds

a pinch of asafoetida

1/2 tsp mustard