25 Lemons (nimhu), ripe, cut into 8 pieces
3 tbsp (45 ml) 1 1/2 fl oz Sesame(til) oil
a pinch Asafoetida (hing)
2 tsp (6 g) Mustard seeds (ral)
1 tsp (3 g) Fenugreek seeds (methi dana)
1 tsp (2 g) Turmeric (haldi) powder
60 g (2 oz) Garlic (lasan) cloves, small
3 tbsp (54 g) 1 3/4 oz Ginger (adrak), julienned
18 Green chillies with stalks, split
4 1/2 tbsp Red chilli powder
3 - 4 cups Salt
3 tbsp (45 ml) 1 1/2 fl oz Sesame(til) oil
a pinch Asafoetida (hing)
2 tsp (6 g) Mustard seeds (ral)
1 tsp (3 g) Fenugreek seeds (methi dana)
1 tsp (2 g) Turmeric (haldi) powder
60 g (2 oz) Garlic (lasan) cloves, small
3 tbsp (54 g) 1 3/4 oz Ginger (adrak), julienned
18 Green chillies with stalks, split
4 1/2 tbsp Red chilli powder
3 - 4 cups Salt
method
1. Steam the lemons for a few minutes in a steamer. Spread them on a tray and wipe dry.
2. Heat the sesame oil in a pan; fry the asafoetida and powder it (1/2 tsp of this powder is enough).
3. In the remaining oil, add mustard and fenugreek seeds. When they start spluttering, add turmeric powder; saute on moderate heat.
4. Add garlic, ginger, and green chillies; stir for a few minutes. When the colour changes, remove from heat and add red chilli powder and asafoetida powder. Mix well. Cool and stir in the salt.
5. Arrange the lemon slices and the sauteed mixture in layers in a bottle. Consume after a week.
2. Heat the sesame oil in a pan; fry the asafoetida and powder it (1/2 tsp of this powder is enough).
3. In the remaining oil, add mustard and fenugreek seeds. When they start spluttering, add turmeric powder; saute on moderate heat.
4. Add garlic, ginger, and green chillies; stir for a few minutes. When the colour changes, remove from heat and add red chilli powder and asafoetida powder. Mix well. Cool and stir in the salt.
5. Arrange the lemon slices and the sauteed mixture in layers in a bottle. Consume after a week.
serving amount
serves: 6 - 8
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