1. 1 tbs mustard seeds or Rai
2. 1/2 tbs Nigella seeds or Kalongi (black)
3. 1/4 tsp Asafoetida or hing
4. 1 tbs red chilli pd
5. 1 tbs salt
Heat 4 tbs mustard oil or else refined oil in microwave (2 min) or on gas. Add 1/2 tsp fenugreek seeds or methi seeds (option: You may add grounded methi seeds in step 2 instead). Pour the hot oil over the carrot-capsicum mixture.
Step 4>>>Mix well.
Cover the bowl & microwave for another 30 sec. Cool & keep outside for a day or 2 so that the juices begin to ooze out & it forms the pickle. Then refrigerate. You may keep it refrigerated in a tightly closed container for up to 3-5 days.