Wash Green Chillies properly, then dry them with the help of a cloth & chop them in medium small size pieces.

Chop Ginger & Onion in medium small size pieces.

Now take a kadhai or pan, add 3-4 Table Spoon oil in it & keep the gas on medium flame.

When oil gets heated up, add 2 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.

When they start sizzling, add roughly chopped onions & Ginger in it & roast them in oil for 1-2 minutes till Ginger & onion becomes translucent/ soft.

After 1-2 minutes, when they become soft, add chopped green chillies in it with 1 Teaspoon Salt & 1 Teaspoon Dhaniya Powder & mix them properly,

After 2-3 minutes, add 1/2 Cup Water in it & mix them properly.

Now close the lid & cook them on medium-low flame for 6 minutes so that green chillies become soft.

After 6 minutes, open the lid & check whether green chillies are soft or not, if not, again close the lid & cook them for 6 minutes on low flame.

In total after 12 minutes, open the lid & when green chillies are soft, cook them in open so that water evaporates.

When water is completely evaporated, turn off the gas & take out mixture in a bowl & let it cool down properly before grinding them.

After some time when mixture cools down properly, grind it finely into paste.

But during first grind, don’t add vinegar or water in it.

Now if the sauce is too thick, add 1/4 Cup Vinegar more in it & again grind it in a mixer grinder.

Put the sauce in a glass sauce bottle or jar.