The next morning, a spice blend of mustard seeds, fenugreek, asafoetida, and red chilli powder is heated in mustard oil and added to the slices of lemon along with sugar. The blend is cooked slowly ...

four tablespoons of lemon juice, one tablespoon of red chilli powder, one tablespoon of garam masala, two tablespoons of salt, and 2-3 tablespoons of mustard oil.