Grind seeds under “to be ground “together, coarsely.
Wash and pat dry lemons thoroughly. Slice into small wedges.
Heat mustard oil to smoking point and turn the heat on low so the oil is a bit cooled and not too hot. Add asafetida and the ground spices, stir and add turmeric, salt, and red chilly powder.
Remove from heat and add lemon wedges. Mix well, transfer whole content to a sterile glass jar.
Let it mature for at least 10 days. Shake and sun bask occasionally.