Ingredients
Lemon. - 2. Nos
Ginger. - 4 inch
Green Chillies. - 4 nos
Asafietida Powder - One pinch
Turmeric Powder. - One pinch
Mustard Seeds. - 1/8 tsp
Sesame Oil. - 1 tsp
Fenugreek Seeds Powder. - 1 pinch
Lemon juice - from 1/2 to 1 lemon
Salt to taste.
1. Chop the ginger and lemons into Julinnes
2. In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida powder, turmeric powder and fenugreek seeds powder mix it and immediately add the chopped green chilli and sauté for few seconds and switch off the flame. When it cools add chopped lemon, ginger and salt to it and mix it well. Add juice of half lemon. Store it in a air tight jar in the fridge.
Lemon. - 2. Nos
Ginger. - 4 inch
Green Chillies. - 4 nos
Asafietida Powder - One pinch
Turmeric Powder. - One pinch
Mustard Seeds. - 1/8 tsp
Sesame Oil. - 1 tsp
Fenugreek Seeds Powder. - 1 pinch
Lemon juice - from 1/2 to 1 lemon
Salt to taste.
1. Chop the ginger and lemons into Julinnes
2. In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida powder, turmeric powder and fenugreek seeds powder mix it and immediately add the chopped green chilli and sauté for few seconds and switch off the flame. When it cools add chopped lemon, ginger and salt to it and mix it well. Add juice of half lemon. Store it in a air tight jar in the fridge.
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