Elimachangai Urugai (Hot Lemon Pickle)

Course : Curry
Serves: 1
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6 medium lemons
2 tablespoons red chile powder
1/4 cup oil
1 teaspoon salt -- to taste
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon asafetida

Preparation / Directions:

Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry until lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry until the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chile powder and salt. Heat oil and add mustard seeds and asafetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.

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