• Wash the green chilies thoroughly, dry them, break the stalks and wipe them with a clean cloth and make slits from top to bottom in such a way that the chilies remain attached.
• Put cumin, fenugreek, fennel and mustard seeds on a hot griddle or pan or in a Kadai or woke and roast them lightly in order to remove the moisture of the spices.
• When the spices cool down, grind them coarsely with a mixer, also add turmeric, garam masala and salt.
• take out the spices in a bowl.
• Put oil in a pan and heat it well. Turn off the gas, put asafetida after the oil cools down a bit.
• Add lemon juice and oil to the roasted spices. Mix it well.
• Now add fill the spices inside the chilies one by one and keep them in a plate. Prepare all the chilies in the same way.
• Put all the chilies in a bowl or in glass container. Add the remaining oil or masala on the chilies. Close the lid tightly and keep it under the sub for 3-4 days. If you are putting it in bowl, then cover it with cloth.

Second Type

• Cut the Mirch / Chilies in pieces and make the masala in same way. Add chilies to the masala. Mix it well. Add to a bowl or a container.