1/4 kg hari mirch
1/4 cup sarson
1 tea spoon methi
2 tea spoon hing
3 tea spoon haldi
1/2 cup lemon juice
1 cup oil (groundnut oil)
Coarsely grind sarson and remove the black cover by blowing to get yellow dal.
In a tea spoon oil fry methi till golden in colour. Remove it and fry hing in the same oil.
Pound the methi and hing together to make powder.
In a plate spread salt and then sarson ki dal, haldi, and methi -hing powder.
Heat 4 table spoon of oil and pour it on the masala.
Mix well and allow it to cool.
Wash, dry and wipe the chillies dry.
Chop them into small pieces.
Add the chilli pieces, mix well and fill it in a clean-dry jar .
Pour the lemon juice.
Heat oil and allow it to cool, pour it in the jar the next day .
The oil must be 1/2 cm above the level of pickle.