Achu's Recipes

Ingredients Lemon - 500 gms: Gingelly Oil / Sunflower Oil - 5 tbsp Mustard Seeds - 1 tsp Garlic - 2 pods (cleaned and sliced) Ginger (sliced) - 2 tbsp Red Chilli Powder - 2 tbsp Kashmiri Chilli Powder - 3 tbsp Fenugreek Powder - 1 tsp Asafoetida Powder - 1/2 tsp Vinegar - 1/2 cup Salt - as required Curry Leaves - as required Grated Jaggery / Brown Sugar - 2 tbsp (optional) Preparation Method Steam cook the lemon till the skin become soft, remove from flame and allow it to cool down. Pat dry the lemon and cut each lemon into 4-8 pieces depending on the size, transfer to a bowl; add 1 tbsp salt, mix well and keep aside for 1 hour. Heat oil in a pan, splutter mustard seeds. Add ginger, garlic and curry leaves; saute in medium flame till garlic turn to slight golden color. Keep the flame in low and add red chilli powder, kashmiri chilli powder, and fenugreek powder; saute for 2 mins: Add vinegar and salt and boil. When the vinegar start to boil, add grated jaggery or brown sugar and mix we...