Heat mustard oil in a pan over medium-high heat. Once the oil is hot, add mustard seeds, cumin seeds, nigella seeds, and asafetida, and let them crackle for 4-5 seconds.
Reduce the heat to low and add coriander powder, turmeric powder, garam masala powder, fennel powder, Kashmiri red chili powder, black salt, and dry mango powder and saute for 2-3 seconds.
Add the chopped chilies and saute for a minute.
Add salt to taste and mix well.
Cover the pan and cook for 3-4 minutes. Do not overcook. Serve!
Ready Mirchi Ke Tipore.
February 14, 2020