Steps
- Toast ¼ teaspoon of fenugreek seeds in a small pan over low heat until fragrant. Remove from the heat, stir in 2 teaspoons of mustard seeds, and cool. Grind finely.
- Wash, peel, and thoroughly dry carrots and ginger. Measure ½ cup of finely diced carrot and 2 tablespoons of finely chopped ginger.
- Heat 3 tablespoons of vegetable oil in a pan over medium heat until hot but not smoking. Stir in the carrots and ginger, then remove from the heat.
- Stir in the ground spices, ⅓ teaspoon of salt, ⅛ teaspoon of ground turmeric, and 2 teaspoons of Kashmiri red chili powder.
- Cool, then stir in 2¼ teaspoons of lemon juice. Transfer to a clean, dry airtight glass jar and refrigerate for 2-3 days.