Ingredients:
Garlic - 1/2 kg
Lemon Juice - 1 1/2 cup
Gingely Oil - 150 ml
Coriander seeks - 1/2 cup
Fenugreek powder - 1 tbsp
Red Chilli powder - 3 tbsp
Jaggery - 1 tbsp (optional)
Mustard seeds - 1 tsp
Salt - 1/4 cup
Method:
Dry roast coriander seeds and grind it to a fine powder. Peel the garlic and cut it into two halves length wise. Heat the oil in a pan and add the mustard seeds. When it splutters, add the garlic pieces and saute it till the garlic becomes soft. Reduce the flame and add the lemon juice to it and allow it to cook for about 5 mins. Add coriander powder, fenu greek powder, chilli powder and salt. Keep stirring all the ingredients till the oil comes out. Add jaggery, mix well and remove it from the flame.
When cool transfer it to a clean and air tight bottle.
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