Soak tamarind in ¼ cup water. Set aside.

Wash lemons under cold running water, and pat dry with a paper towel.

Heat 2 teaspoon oil in a heavy bottomed pan. Place lemons in the pan. Turn occasionally until all sides are lightly browned. Set aside, and let it cool. Once cooled, cut them into cubes. Set aside.

Meanwhile heat the remaining oil in a deep pan. Splutter mustard seeds, and then fry curry leaves. Add garlic, ginger, and green chillies, and fry again. Now throw in ground turmeric, ground fenugreek, and Kashmiri chilly powder. Fry again for a few seconds.

Now it’s time to add the tamarind water (discard the hard bits) along with chopped lemons. Sprinkle with asafetida and enough salt. Give it a good stir. Add enough water to cook the lemons.

When done, transfer the curry to a sterilized jar. Sore it in the refrigerator and eat within 2-3 weeks.