Seasoned Lemon Pickle
|Lemon pieces||1 Cup (16 tbs)|
|Fenugreek seeds||1⁄2 Teaspoon|
|Asafoetida||1⁄4 Teaspoon (1 Small Piece)|
|Red chilies||10 (Or To Taste)|
|Mustard seeds||1⁄2 Teaspoon, powdered|
|Turmeric powder||1⁄2 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
1. Heat a kadai, dry roast the fenugreek seeds to dark brown, and remove. Add one teaspoon of oil to the kadai, fry the asafoetida, remove. Add the chillies, saute one to two 2 minutes, and remove. Cool and powder all the three together. Set aside.
2. Heat the rest of the oil, add the mustard seeds and when done, add the lemon pieces along with the turmeric powder. Saute for 3-5 minutes.
3. Add the prepared powder, and gently mix all of these thoroughly. Add a little salt if necessary.
4. Remove from fire, cool and bottle.