Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
Add chili powder and stir till red color appears.
Remove from the fire, add mustard seeds and stir for a little while.
Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.
