Ingredients:-
Garlic – 1.5 kg.
Juice of lime – 1600 ml. (100 lime)
Salt – 200 gms.
Gingelly oil – 200 ml
New Red chilli – 1 kilo and 600 gms
Dhania – 175 gms
Jeera – 175 gms
Mustard – 100 gms
Black gram dhal – 50 grams
Fenugreek – 175 gms
Curry leaves – 50
Asafoetida – A handful
Jaggery – 50 gms to 200 gms.
Method:-
Peel skin of garlic and set aside.
Heat a little oil in a vessel, fry the asafoetida. Remove from fire, powder it and keep aside.
Dry roast the dhania, fenugreek and jheera separately, powder separately and keep.
Heat a little oil in a vessel, fry the red chillies, remove from fire and keep aside.
Dry roast the salt and when half roasted add curry leaves, fry, remove from fire, powder and keep aside.
Heat oil in a vessel, cracke mustard seeds and black gream dhal. When golden brown, add the lime juice.
When the juice begins to boil, add one by one, the roasted and powdered ingredients.
When this mixture begins to boil, add the garlic and the powdered jaggery.
When the jaggery melts, remove from fire. Cool and store in bottles or ceramic jars. Consumption can be after a week.
