half of the lemons (five) and extract juice from it.
other half of the lemons into 8-10 pieces each.
oil in saucepan and add Asafoetida and then add mustard and wait for
them to splutter.
chopped lemons and juices together.
turmeric on the top.
low heat, boil the mixtures for 15 minutes with lid covered.
mustard powder, red chili powder, fenugreek powder & salt.
into dried glass/plastic bottles to preserve.