You will need –
250 gms. carrots, 2 tblsp. pickle masala 2 tblsp. oil, juice of 1 or 1 1/2 lemon.
Scrape and dice the carrots in small bits. Add the pickle masala and lemon juice. Heat the oil, add a pinch of mustard seeds and asafoetida, cool and add to the carrots. Mix well. Can be served immediately. Lasts in the fridge for a week or so