|Peeled garlic cloves||1⁄4 Kilogram|
|Lemons||4 , juiced|
|Powdered jaggery||1 1⁄2 Tablespoon|
|Chilly powder||2 Tablespoon|
|Turmeric powder||1⁄2 Teaspoon|
|Oil||1 Cup (16 tbs)|
|Mustard seeds||1 Teaspoon, dry roast and powder|
|Fenugreek seeds||1⁄2 Teaspoon, dry roast and powder|
|Cumin seeds||1 Teaspoon, dry roast and powder|
|Coriander seeds||1 Tablespoon, dry roast and powder|
|Asafoetida||1⁄4 Teaspoon (1 Small Piece)|
1. Heat the oil, add the garlic cloves and saute on low heat along with the turmeric powder until they turn soft.
2. Add the lemon juice and simmer gently.
3. When the garlic is done, add the chilly powder, jaggery and salt, and allow to simmer.
4. Lastly add the powdered masala, and mix thoroughly. Remove from fire, cool and bottle.