Poke the lime with a fork and make holes on all sides. Now burn it well over a naked flame. Let the skin get well burnt. Take it out of the fire after it is burnt, cut it in half and open it now on a plate. Scoop the entire contents of the halves from the inside and throw away the outer skin. Squeeze and remove all the seeds from the pulp that you have scooped out. Add salt and saffron powder.
Fry the red chilies, half spoon full of Black pepper, I handful full of raisins, and the 3 onions. Now add this to the pulp and grind to a smooth paste. Season this with 3 spoons of ghee, a pinch of mustard, and allow it to boil. Add a small piece of jaggery.