INGREDIENTS:
- Lemons - 4 (medium size)
- Salt - 1/2 cup
- Gingelly oil - 4 tablespoon
- Mustard seeds - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Fenugreek powder - 1/2 teaspoon
- Chili powder - 5 teaspoon
PREPARATION:
- Wash and pat dry the lemons. Cut them into small slices.
- Put them in a bottle. Add salt. Close the lid and shake well.
- Close the lid and shake well. Let stay for a week. Keep shaking the bottle at least twice a day.
- Pour oil in a hot pan. Reduce flame to low.
- Add mustard seeds.
- Once they splutter, add the lemon slices and mix once.
- Add all the spices and mix well.
- Turn off the flame when you see bubbles coming.
- Let it cool well. Store in a bottle.
