1. Wash flat beans and carrots.
2. Chop carrots in big chunks and blanch with beans for 5 minutes. cut in small pieces.
3. Drain and let them dry for 2 hours.
4. Mix pickle masala (roast and grind cumin seeds, fennel seeds, mustard seeds / rai and methi / fenugreek seeds) , chilli powder, turmeric powder and salt to taste with vegetables and drizzle mustard oil.
5. Add lemon juice. pickle is ready to eat. enjoy with hot chapati.