100 grams green chillies, eight drops lemon juice, salt, half cup of mustard oil, one tbsp Rai (mustard seeds), one tbsp sauf (fennel seeds), one tbsp dhania, half tbsp jeera (cumin seeds), one ...

After cooling, grind the fried chillies into a paste using a mixing jar. Next, in the same pan, heat oil, add mustard seeds and curry leaves and fry them. Incorporate asafoetida powder and mix ...