1. Chop green chillies finely either with knife or scissors.
2. Discard seeds which have fallen out, or are in excess.
3. Cut tamarind into very tiny pieces
4. Heat oil in a heavy saucepan.
5. Add crushed seeds, asafetida, turmeric, chillies.
6. Stir for a moment, cover for 2 minutes, simmer on low.
7. Add jaggery, lemon juice, salt, simmer further for a minute.
8. Take off fire, cover and keep for 2 minutes.
9. Serve as accompaniment with meals, esp. on sultry rainy days.

Note: The milder you want the dish, discard more of the seeds. Grease hands with oil or ghee, before chopping chillies. This will keep the hands form burning.

Making time: 10 minutes
Makes: 1 cup
Shelflife: 1 week (refrigerated)