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Step 1:
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Partly slit the chillies at the tail and keep aside
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Step 2:
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Scrape the skin off the ginger, chop fine and keep aside.
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Step 3:
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Roast the fenugreek seeds until they turn dark brown, grind into a fine
powder and keep aside.
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Step 4:
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Cook the lemon with turmeric powder in a little water, drain, chop each
of them into 8 pieces and keep aside.
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Step 5:
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Saute well the green chillies in a little oil and add to the lemon pieces.
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Step 6:
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Add ginger also and mix well with green chillies and lemon pieces.
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Step7:
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Add powdered fenugreek seeds, asafoetida powder and salt to taste;
mix well.
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Season with mustard fried in oil and serve.
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