|
Ingredients
|
Quantity
|
|
Lemons
|
6
|
|
Red chilli powder
|
2 tbsp
|
|
Oil
|
¼ cup
|
|
Salt
|
to taste
|
|
For
seasoning:
|
|
|
Oil
|
1 tbsp
|
|
Black mustard seeds
|
1 tsp
|
|
Asafoetida
|
1 tsp
|
Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons.
Fry until lemons are light brown and remove. Repeat with the other 3 lemons.
Now put 1 lemon at a time in the pan and fry until the juice oozes out. Repeat
with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chilli
powder and salt. Heat oil and add mustard seeds and asafetida. When brown, pour
over lemons. Mix well and allow to stand for 4 days. Refrigerate.
