Ingredients:

4-5 big lemons

small lemon sized tamarind

3 green chillies, finely chopped

1/2 tsp turmeric powder

2 tbsp kashmiri chilli powder

1/2 tsp asafoetida powder

2 tbsp grated jaggery

1/2 tsp fenugreek powder

salt to taste

2 tbsp gingely / sesame oil

1/2 tsp mustard seeds

1 sprig of curry leaves

1-2 dry red chillies, broken

Preparation:

1. Wash the lemons and pat dry them. Then cut them into small cubes and keep it aside.
2. Soak tamarind in 1/4 cup of water and keep it aside.
3. Heat 1 tbsp gingely oil in a heavy bottomed pan and add finely chopped green chillies and saute for a minute.
4. Add chopped lemons and saute well for 5 minutes at medium flame till it becomes soft.
5. Add turmeric powder and kashmiri chilli powder and mix well till the raw smell goes.
6. Add asafoetida powder into this and mix well.
7. Add 1 cup of boiling water and mix well. Then add tamarind water and mix well.
8. Add grated jaggery and salt and mix well till the gravy slightly thickens.
9. Now add fenugreek powder, mix well and switch off the flame.
10. Heat 1 tbsp gingely oil in a pan and splutter mustard seeds.
11. Add dry red chillies and curry leaves and fry. Add this to the curry and mix well....