| 8 | 20 | 259 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 8 |
| 1/4 cup, sliced | Ginger root |
| 1/4 cup, sliced | Turmeric root |
| 1 cup | Extra virgin olive oil |
| 2 tsp | Hingvastak powder |
| 1 tsp | Mustard seeds |
| 1/2 tsp | Chili powder |
| 2 tsp | Salt |
| 1 whole lemon(s) | Lemon juice |
Slice ginger and turmeric without removing the skin (if using organic source).
Heat some oil in the pan and add the spices. When the mustard seeds start to pop, turn the burner off. Add the spice mixture with the ginger and turmeric.
In a glass jar put the ginger, turmeric, rest of the oil, salt and lemon juice.
This can be stored for 2-3 months.
