big piece ginger, finely chopped
15 green chillies, chopped
¼ tsp haldi powder
¼ tsp methi seeds
¼ tsp mustard
a small pinch hing
2 tsp salt
2 tsp cooking oil
Cut lemon into small dices, add salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly. Roast methi seeds and dry grind it and keep it aside.
Keep 2 cups of water to boil and add this to the soaked lemon.
Fry mustard, hing, green chillies, and ginger in oil and add this to the lemon.
Put the roasted methi powder when the above is cool i.e. room temperature.