Dry roast fenugreek seeds and powder it. I usually dry roast 2-3 tbsp and store it for future use as it is difficult to grind 1-2 tsp in my mixie.
Wash, peel, pat it dry and finely chop ginger. Chop green chillies also finely.
Add turmeric powder, fenugreek powder and salt to it as shown in the picture above.
Heat oil in a kadai, add mustard seeds, when it splutters, add asafoetida, finely chopped green chillies, ginger and cook for a few minutes on medium heat.
Then pour the oil along with the ginger and green chillies evenly all over the lemon. Leave it for 10 minutes. Do not mix it.
After 10 minutes, mix it well. Store it in a sterilized bottle once it cools and refrigerate it. It is ready for use after a day or two. The lemons will absorb the flavors and the skin of the lemon will become soft in a day or two.
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