Beruflich Dokumente
Kultur Dokumente
Ingredients:
1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
In each lemon make four cuts and pack the salt inside and rub a little salt outside also
till tender.
Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
Remove from the fire, add mustard seeds and stir for a little while.
Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt
Cook for 5 minutes.
Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.