Lemon Pickle In Oil

Lemon Pickle In Oil

Add-ins:

1 kg Lemons

240 grams Salt

1/2 liter Mustard Oil

2 major bits of asafoetida

4 teaspoons Red bean stew pepper

1/2 kg Ginger

30 grams Mustard seeds

120 grams entire crisp red chillies

60 grams methi seeds

juice of two galgals or 1 mug Lemon  juice

1 tablespoon Salt  for lime juice

Step by step instructions to make lemon pickle in oil:

Wash and dry the lemons with a material.

In every lemon make four cuts and pack the salt inside and rub a bit salt outside additionally till delicate.

Heat the oil till smoky.

Expel from the blaze, include asafoetida and when it swells up, pulverize it with a spoon.

Include bean stew powder and blend till red shade shows up.

Expel from the blaze, include mustard seeds and blend briefly.

Presently blend in lemons, crisp red chillies and ginger and cook until somewhat delicate.

Cook methi seeds and powder.

Blend methi seed powder and the juice of galgal or lime blended with one tablespoon salt Cook for 5 minutes.

Expel from the flame, spill the lemons with the juice into a clean jug, and stopper firmly.