Wash the carrot and peel the skin. Cut it into small pieces.
In a kadai put the oil and when it is hot add mustard. When it pops up add asafotida powder, red chilli powder and fry for a second. Then add the carrot pieces and mix it well. Add salt and fenugreek powder and stir it once again for few seconds in a low flame and switch off the stove. When it is cooled, add lemon juice and stir it thoroughly.
Loved your carrot pickle recipe. How long can I store it for?
It can be stored for a week.