Wash the green chillies and pat dry with kitchen towel. Slit and cut into 2 inches sizes. Keep aside.
Wash the carrots without peeping the skin and pat dry. Now peel of the skin and cut into julienne. Keep side.
Peel off the skin of ginger and cut into julienne. Keep aside,
Dry roast the mustard seeds, Fenugreek seeds, Fennel seeds, cumin and ajwain and grind them into powder.
Heat the oil in a pan. Add the asafoetida and saute it for few seconds. Add the carrot, green chillies, ginger and saute for 3-5 mins in low-medium heat.
Add salt, red chilly powder, turmeric powder, grounded masala and mix it well till everything is incorporated nicely for few mins and take off the flame.
Add the lemon juice and mix well. Let it cool down completely and store it in an air tight sterilized jar or container.
Handle with a clean spoon on ever serving and refrigerate it after every serving.
