Khandi Gazir

1. 1
   prep · ~20 min

   Prepare and cure the carrots.

   1.Peel the carrots and cut into thin, even juliennes about 2 inches long.

   2.Place in a large mixing bowl and sprinkle with salt and turmeric powder.

   3.Mix well, then set aside for 20 minutes so the carrots release some water.
2. 2
   temper · ~2 min

   Make the tempering with mustard oil and panch phoron.

   1.Heat 2 tbsp mustard oil in a small pan over medium heat until it reaches its smoking point.

   2.Remove from heat briefly, then add panch phoron and dried red chilies.

   3.Return to low heat and let the spices crackle and become fragrant, about 30 seconds.

   TIPMustard oil must smoke to lose its raw pungency. Let it cool slightly before adding spices to prevent burning.
3. 3
   mix · ~1 min

   Combine everything together.

   1.Squeeze the carrots gently to drain any excess liquid from the bowl. Discard the liquid.

   2.Pour the hot tempering over the carrots along with slit green chilies and lemon juice.

   3.Add the remaining 1 tbsp raw mustard oil for extra pungency and mix everything well.
4. 4
   rest

   Rest the pickle to mature.

   1.Transfer the pickle to a clean, sterilized glass jar and press it down firmly.

   2.Cover and let it rest at room temperature for 24 hours, shaking the jar gently once halfway through.

   TIPOne full day of resting allows the carrots to soften slightly and absorb the mustard oil flavors. For a longer shelf life, refrigerate after 2 days.
5. 5
   serve

   Serve as a tangy accompaniment.

   Serve the Khandi Gazir at room temperature alongside steamed rice and dal, or with parathas. It keeps well in the refrigerator for up to two weeks.

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