Carrot cut into lengthwise -250 gm
Dates cut in to small pieces- 1 /2 cup
Ginger chopped - 1/4 cup
Garlic chopped - 1 /4 cup
Chilli powder - 1 tbsp
turmeric powder - 1/2 tsp
Asafoetida -1 /2 tsp
Mustard powder - 1 tsp
Fenugreek/Uluva/Methi seeds - 1 tsp
Gingely oil- 1/4 cup
Vinegar -1/4 cup
Sugar - 1/4 cup
Marinate carrot with salt and keep for 1 hour.
Heat oil in a pan, saute mustard powder, fenugreek, garlic and ginger. Add turmeric powder, chilli powder, asafoetida and stir well. Now add dates and carrot. Stir well. Now add vinegar and cook in low heat. Add sugar to this before switching off the stove.
This is a sweet and sour pickle.
I am sending this to Viji's event - feast for your guru
I have many gurus from whom I learned to cook. My mother is famous for her pickles. I haven't seen her do this pickle. So this sweet and sour pickle goes to my guru, My Mom.