1. Roast dry the fenugreek seeds and asafoetida powder. Powder fine
and set aside.
2. Boil the lemons whole, adding sufficient water to cover them.
3. Cool the lemons, quarter and set aside. Set aside also the cooked water.
4. Heat the oil and add mustard seeds.
When they splutter add the chilli powder, green chillies, ginger and turmeric powder.
5. Fry for a minute or two.
6. Add the quartered lemons and the cooked water.
7. Add the salt and the fenugreek
asafoetida powder. Cook for a few minutes till everything blends well.
8. Store in an air tight bottle and refrigerate. |
