Take a pan heat the oil.
Add cumin seeds and saunf.

Sauté for 5-10 seconds
Add heeng when the cumin starts cracking
Add chopped green chillies sauté for 1 minute and then add the rest of the masalas.

Sauté for 3-4 mins when the turmeric gets cooked add the sugar.

Mix everything well and add water with spoons.
Now you can cook on high flame till the water dries up and a thick syrupy oil starts floating on the top of the pan.

Switch off the flame and let the pickle cool. Enjoy with roti, rice or parantha