Lime - 100 medium sized
Chilli powder - ½ kg
Garlic - 200 gms peeled
Ginger - 100 gms cut fine
Mustard - 2 tablespoon
Turmeric - 1 teaspoon
Fenugreek - 2 tablespoon (powdered)
Vinegar - 1 1/2 bottle
Oil - 750 gms
Curry leaves - 3 sprigs
Salt to taste

Method of Preparation
Heat one glass of oil in a pan. Fry the lime till the peel becomes lightly brown. Repeat it till all the limes are fried. Wipe them with a clean cloth. Cut into 4-6 pieces lengthwise-without losing the juice. Heat 1/2 kg oil in another pan. Splutter mustard seeds. Then add garlic and ginger. Fry till brown. Add the curry leaves and remove. Now add chilli powder turmeric and fenugreek powder into the hot oil. Add salt and check seasoning. Leave it aside to cool. Add the lime pieces and mix well. Add vinegar, so that gravy covers the pieces well.