Cut the stems of the chillies and peel the garlic then wash them and drain out all the water. Dry them completely ensuring there is no water in it. Weigh them after peeling the garlic and taking out the stems of the chillies. The chillies must be double in quantity. Now cut the chillies in 4 pieces or bite size pieces or just cut them in half it depends on you. The only thing you have to make sure before using is that the ingredients are completely dried out.

Now in a big bowl add the chopped chillies along with lime juice and salt and mix it really well and keep it aside. Now in a pan dry roast the mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and carom seeds until the aroma of the spices start to comes out. Dry roast them on low heat. Once done transfer it to a bowl and allow it to cool down completely then grind it to a fine powder. Seive the powder to ensure everything is grinded well.

In the same pan heat up mustard oil to the smoke point and when the smoke start to come then heat it for 30 more seconds and off the flame. Allow it to cool down a bit then add the garlic in the oil in the off flame along with cumin seeds, kalonji, asafoetida and mix well. Now in the green chilli mix add turmeric powder and red chilli powder and mix them. Add the garlic along with oil and spices to the green chilli mix and combine well.