1. Cut the chillies into small pieces.
2. For tempering heat the oil in a kadai add the mustard seed and fenugreek seed.
3. When the seeds splutter add asafetida.
4. Add the chilli pieces and 11/4 cup water.
5. Add salt and turmeric powder.
6. When the water starts to boil, add jaggery.
7. As soon as jaggery melts add the besan.
8. Mix well for 5-7 minutes over low heat.
9. Add coriander cumin seed powder and lemon juice.

Note:

• Chilly sambharia can be stored without refrigeration for 3-4 days.
• Raw papaya slices and/or carrot pieces can be added after tempering is done.