Updated: Feb 28
500 grams Red Chillies
¾ cup Corn Oil
7 tbsp Split Mustard Seeds (Rai Na Kuria)
1 tbsp Fenugreek Seeds
1 tbsp Fennel Seeds
1 tbsp Coarse Black Pepper
1 tbsp Red Chilli Powder
1 tbsp Turmeric Powder
¼ tsp Asafoetida (Hing)
1½ tbsp Lemon Juice
1 tsp Salt
Wash the red chillies clean and dry. Split them open by slicing lengthwise along one side of the chilli, cut them into half and put them in a bowl.
Add the lemon juice and ½ tsp salt. Mix well and keep it overnight.
Next day, sieve the chillies excess water and dry them with a kitchen napkin.
Heat the corn oil till it is hot and then let it cool down to room temperature.
Add the split mustard seeds, fenugreek seeds, fennel seeds, black pepper, red chilli powder, turmeric powder, asafoetida and ½ tbsp salt in the oil, then mix it well and keep aside for 15-30 minutes to let the masala infuse into the oil.
Mix the red chillies in the masala well, keep this overnight, stirring every 3 hours in a day.
Transfer it to the glass jar and refrigerate.