Wash the carrots, remove thin layer of outer skin. Chop into small fingers or circle shape. Spread them on a large plate and leave under the Sun for 1 hour or under the fan for 3-4 hours, till the carrots look dried. I left them overnight on my dining table.
Heat mustard oil till you can see thick fumes. switch off flame. Let the oil come at room temperature. This process can be avoided for people who like raw taste of mustard oil.
Roast the seeds for just 10-20 seconds mustard, fenugreek, cumin, 3 tablespoons fennel
Grind into coarse powder
In a mixing bowl add the carrots, aesofeotida, 2 tablespoons of the prepared masala powder, salt, remaining 1 tablespoon fennel seeds, turmeric powder, yellow mustard powder, pickle masala, spicy red chilli powder and fennel flower.
Mix the spices with carrot. Then add 1/2 cup oil mix well
Store the carrots inside a sterile glass bottle. Pour white vinegar, shake and mix. Add enough oil till the carrots are fully dipped.
Leave the bottle under The Sun for 4 days. Shake the bottle every day. Let the masala that had settled at the bottom, get mixed in all the carrot pieces.
This pickle can be stored for over 6 months, if the pickle pieces are dipped in enough oil. Also check for enough salt in the pickle.
