INGREDIENTS
- 1 kg Lemons (Nimbu)
- 240 grams Salt (Namak)
- 1/2 litre Mustard Oil (Sarson Ka Tel)
- 2 big pieces of asafoetida
- 4 teaspoons Red chili pepper (Lal Mirchi)
- 1/2 kg Ginger (Adrak)
- 30 grams Mustard seeds (Rai/Sarson)
- 120 grams whole fresh red chillies (Lal Mirchi)
- 60 grams methi seeds
- juice of two galgals or 1 cup Lemon (Nimbu) juice
- 1 tablespoon Salt (Namak) for lime juice
- METHOD
- Wash and dry the lemons with a cloth.
- In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
- Heat the oil till smoky.
- Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
- Add chilli powder and stir till red colour appears.
- Remove from the fire, add mustard seeds and stir for a little while.
- Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
- Roast methi seeds and powder.
- Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
- Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.
