4 - Yellow Lemon
6 to 8 - Green chili, cut round
1/2 cup ( 4 oz ) - Water
Salt to taste
4 tsp - Red chili powder
4 pinches - Fenugreek powder
1/4 tsp - Asafoedita / Hing
1 ) Take off the skin from the lemon, cut to small pieces. Marinate cut lemon pieces with green chili and salt. Keep aside for half an hour.
2 ) Keep powders mixed and ready. Warm 4 tsp sesame oil, add the powders and mix. Take care not to burn the powders. Do on low heat. Add water and bring to a good boil for a minute.
3 ) Add marinated lemon pieces and bring to a boil. Turn off stove. When cool store in a glass bottle and keep it refrigerated. Always use a dry spoon to serve. Start using from the next day.
Serve as a pickle with rice.