Cut onions into very thin slices. Mix them with grated pawpaw along with salt, asafoetida powder, lemon juice and chilli powder. If available, you can also add 1 tbsp grated raw mango. Combine together and the Sambharo is ready.

Mix curd and chana flour. Mix well to get smooth paste. Add 250 ml water and mix well. Heat oil in a pan. Crackle mustard. Add asafoetida and green chillies. Then add the chana flour mixture, salt, turmeric and sugar. Cook till the mixture starts boiling and gets thick to your desired consistency. This chutney should not be thick like besan, but it is supposed to be slightly thicker or similar to the consistency of kadhi.

Wash and dry green chillies. Make a slit on them. It's very important to slit them to avoid bursting in oil. Take a tbsp oil in a tadka pan or on roti tava. Heat it and fry chillies in it. Sprinkle some salt on them. USE MILD VARIETY because chillies taste nice when just a little stir fried rather than frying till they are fully cooked. Spicy chillies are too hot to eat when semi fried.