Ingredients

• 7 medium sized lemons

• 1 tsp fenugreek (methi) seeds

• 1/2 tsp asafoetida (hing)

• 3/4 cup sesame seeds (til) oil

• 1/2 tbsp mustard seeds ( rai / sarson)

• 3 tbsp roughly chopped green chillies

• 1 1/2 tsp finely chopped ginger (adrak)

• 1/2 tsp turmeric powder (haldi)

• 1 tbsp chilli powder

• 1 1/2 tsp salt

 

Cooking Directions

• Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes , while stirring continuously.

• Transfer to a plate and cool completely , once cooled blend in a mixer to a fine powder. Keep aside.

• Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well.

• Cut the lemon into quarters. Keep aside.

• Heat the oil in a small non-stick pan and add the mustard seeds.

• When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute.

• Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute.

• Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally.

• Cool it slightly, store in an air-tight container and use as required.