Ingredients:

• Garlic – 1 Kg
• Gingili oil – 500 ml
• Lime fruits (medium sized) – 30
• Coriander seeds – 30 g
• Fenugreek – 10 g
• Jeera – 10 g
• Asafoetida – 10 g
• Chilli powder – 100 g
• Salt powder – 100 g
• Jaggery (powdered) – 100 g
• Turmeric powder – 10 g
• Mustard – 10 g

Method:

1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour. Grind them in a mixie nicely. This is the masala powder.
2. Cut the lime fruits, extract the juice, filter and keep it. Add a pinch of salt to this so that it does not turn bitter.
3. Heat the gingili oil in a thick pan. Add mustard. After it splutters, add the peeled garlic.
4. When it becomes one-fourth cooked, add lime juice. When the garlic becomes half cooked, add chilli powder, masala powder, salt powder and turmeric powder.
5. When it is averagely cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
6. Allow it to cool and store in bottles.

Recipe courtesy of Sugantha