Wash peel and dry the turmeric with a cotton cloth and then grate in a dry bowl.

Make a coarse powder of 3 tablespoon black mustard seeds and 1 tablespoon fenugreek seeds separately.

Heat a pan and add 1/2 a cup of mustard oil and cook it until the raw smell goes away or for about 5-7 minutes.

Now keep the flame low and add 1/4 teaspoon asafetida, 1 teaspoon ginger powder, and the coarsely powdered mustard and fenugreek powder.

Stir and add 1 tablespoon red chili powder and 1 teaspoon salt.

Now add the grated turmeric and stir well. Cook for 2-3 minutes. Remove from heat and add 3-4 tablespoon lemon juice.

Let it cool and then transfer into a clean and dry glass jar.

Keep refrigerated.