Ingredients:
- Methi dana (Fenugreek seeds) ½ tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Saunf (Fennel seeds) 1 & ½ tbs
- Sabut kali mirch (Black peppercorns) 1 tbs
- Ajwain (Carom seeds) 1 & ½ tsp
- Raidana (Mustard seeds) ½ tbs
- Sabut dhania (Coriander seeds) ½ tbs
- Kalonji (Nigella seeds) ½ tbs
- Namak (Salt) 1 & ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Haldi powder (Turmeric powder) ½ tbs
- Kala namak (Black salt) 1 & ½ tsp
- Lemon 14-15 (washed)
- Hari mirch (Green chillies) 20-25 (washed)
- Gajar (Carrots) ½ kg (washed & peeled)
- Sarson ka tel (Mustard oil) 1 litre
Directions:
In frying pan,add fenugreek seeds,cumin seeds,fennel seeds,black peppercorns,carom seeds,mustard seeds,coriander seeds,nigella seeds and dry roast until fragrant.
Let it cool.
In spice mixer,add roasted spices and grind coarsely.
Add salt,red chilli powder,turmeric powder and black salt,mix well & set aside.
Wash lemon,green chillies and carrots thoroughly 2-3 times and pat dry completely.
Cut lemon wedges and deseed them,slit green chillies and cut carrots into thick julienne or in desired size & length.
In dry & clean jar,add lemon,green chillies,carrots, and coarsely ground spices,shake well and rest it for few hours.
In wok,add mustard oil and bring it to smoke point,turn off the flame & let it cool.
In jar,add mustard oil and mix well.
Cover tightly and keep in sunlight for 3-4 days (shake occasionally).
Ajza:
- Methi dana (Fenugreek seeds) ½ tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Saunf (Fennel seeds) 1 & ½ tbs
- Sabut kali mirch (Black peppercorns) 1 tbs
- Ajwain (Carom seeds) 1 & ½ tsp
- Raidana (Mustard seeds) ½ tbs
- Sabut dhania (Coriander seeds) ½ tbs
- Kalonji (Nigella seeds) ½ tbs
- Namak (Salt) 1 & ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Haldi powder (Turmeric powder) ½ tbs
- Kala namak (Black salt) 1 & ½ tsp
- Lemon 14-15 (washed)
- Hari mirch (Green chillies) 20-25 (washed)
- Gajar (Carrots) ½ kg (washed & peeled)
- Sarson ka tel (Mustard oil) 1 litre
Directions:
Frying pan mein methi danan,zeera,saunf,sabut kali mirch,ajwain,raidana,sabut dhania aur kalonji dal dein aur khushhbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal ker coarsely grind ker lein.
Namak,lal mirch powder,haldi powder aur kala namak dal ker ache tarhan mix karein & side per rakh dein.
Lemon,hari mirchein aur gajar ko 2-3 dafa dho lein aur completely pat dry ker lein.
Lemon ko wedges mein cut ker ka deseed ker lein,hari mirch mein slit laga lein aur gajar ko thick julienne or desited size & length mein cut ker lein.
Dry & clean jar mein lemon,hari mirch,gajar aur coarsely ground spices dal ker ache tarhan mix karein aur kuch hours kliya rest dein.
Karhai mein sarson ka tel dal ker smoke point anay tak paka lein,chulha bund ker dein & thanda ker lein.
Jar mein sarson ka tel dal ker ache tarhan mix karein.
Tightly dhak dein aur sunlight mein 3-4 din kliya rakh dein (shake occasionally).
