Ingredients:-
Lime - 30
Rock salt - 300 ml
Lime Juice - 2 Tumblers
Rock salt - 1/2 Tumblers (Powdered)
Method:-
Cut limes, add salt mix and keep covered indoors for 2 days.
On the 3 rd day, cover and keep in the sun for 5 to 6 days
At this stage pour the second set of ingredients (after straining) to the sun dried lime and salt mixture.
Roast 1 teaspoon fenugreek powder & keep aside.
In 3 tablespoon gingelly oil, fry 1 gooseberry sized asafoetida cool, powder and keep aside.
Heat 1/2 tumbler gingelly oil and crackle 1 teaspoon mustard seeds in it. Pour into the lime & salt mixture.
Next add 100 grams Kashmir chilli powder, fenugreek powder and asafoetida powder. Mix well and store in jars or bottles.
