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  Ingredients: Large green chilies (slit in half) Fennel seeds Cumin seeds Coriander seeds Mustard seeds Fenugreek seeds Oil Nigella seeds (kalonji) Asafoetida (hing) Red chili powder Turmeric Black salt Regular salt Lemon juice Instructions: Dry roast fennel, cumin, coriander, mustard, and fenugreek seeds. Grind them into a coarse powder. Heat oil in a pan. Add nigella seeds and a pinch of asafoetida. Fry the green chilies until slightly blistered. Add the ground spice mix, red chili powder, turmeric, black salt, and regular salt. Mix well and cook for a couple of minutes. Finally, drizzle lemon juice over the cooked chilies. Serve hot with parathas for a tangy and spicy side.