Wash green chillies, drain and dry thoroughly

Prepare the coriander leaves by removing the roots and thick stems, wash leaves and stalks, drain and chop.

Grind green chillies, coriander, ginger, tamarind and salt to make a paste without adding water.

Heat oil in a vessel, splutter mustard seeds over medium heat and then add fenugreek seeds till it turns deep brown.

Add ground chilly paste and asafoetida powder and saute till oil separates.

Add jaggery, let it melt and blend with green chilly paste.

Cool and store it in an air tight jar in the fridge, can be used up to 10 days.