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09 December 2012,23:16 by

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Makes :
1 Small Bottle

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dry roast the fenugreek seeds and asafoetida powder. Powder fine and set it aside.
  • Boil the lemons or limes whole in sufficient water to cover them.
  • Cool the lemons or limes, quarter and set aside. Reserve the water.
  • Heat the oil and add the mustard seeds. When splutter, add the chilli powder, green chillies, ginger and turmeric powder. Fry for a minute.
  • Add the quartered lemons or limes and the reserved water.
  • Sprinkle in the salt and the fenugreek-asafoetida powder. Mix well and cook for a few minutes or until well blended.
  • Store in an airtight bottle and refrigerate.


  • 100 ml Gingelly oil
  • 1 teaspoon mustard seeds
  • 2 tablespoon red chilli powder
  • 6 green chillies, cut into small pieces
  • 2 "piece ginger, chopped fine
  • 75 grams salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon fenugreek seeds
  • ½ teaspoon asafetida powder
  • 6 lemons or limes

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