250 gms. green hot chillies fresh
1 tbsp. oil
1 pinch asafoetida
1 tsp. salt
Wash and wipe chillies dry with cloth.
De-stem, slits, and halve chillies.
Heat oil in a frying pan.
Add chillies, asafoetida, salt.
Stir and cover, remove from fire.
Keep covered for 3-4 minutes.
Pound without water, or grind in small electric grinder, to form a paste.
Do not add water.
Store in clean jar, refrigerate.