Naranga Curry Recipe

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One ripe lemon deseeded and chopped into small pieces – 200 gm
Finely Chopped Green Chillies – 25 gm
Red Chilli Powder – 50 gm
Asafoetida – half a teaspoon
Fenugreek Powder – half a teaspoon
Salt to taste
Coconut Oil – one tablespoon
Mustard Seeds – one teaspoon
Red Chillies – three (chopped into three pieces each)
Curry Leaves – two sprigs

Mix the chopped lemon, green chillies, red chilli powder, asafoetida, fenugreek powder and salt, well with your hands and keep aside for an hour.
Heat the coconut oil and add the mustard seeds.
When they splutter, add the red chillies and the curry leaves and add them to the lemon mix.
If you feel that the pickle is too dry, then add a little water at room temperature.
Do not cook the lemon.
Choose one that is not too bitter.

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