Ingredients

• Jimikand – 1 kg
• Lemon juice – 150 mL
• Red chilli powder – 20 grams
• Mustard powder – 15 grams
• Asafoetida – 1 pinch
• Turmeric – ¾ teaspoon
• Mustard oil as needed
• Salt to taste

Method

1. Boil jimikand but make sure that it does not turn too soft.

2. Add all the to the jimikand containing pan except oil.

3. Leave the mixture in the sun for a day.

4. Put the mixture in oil and store.