Cut each lemon into eight pieces. Add turmeric powder and salt. Set aside.

Take a deep bottomed pan, add one cup of water and boil. Add jaggery and continue heating until a thick syrup is formed.

Add the lemon pieces, red chilly powder and fenugreek powder to the syrup and stir well.

Add two spoons of oil to a frying pan and heat it. Add asafoetida, mustard seeds and splutter. Add the red chillies and fry.

Add the above to the lemon pieces and syrup. Combine and mix well.

Add refined oil and simmer in medium flame, stirring constantly, until oil shows up.

Store in a dry jar. Lasts for four to five days.