Wash Fenugreek seeds and soak for an hour.

Now drain the water and wash fenugreek with fresh water and then add in the pressure cooker along with 2 cups of water and pressure cook for a whistle or boil in an open pan for 10 minutes.

Drain the water and rinse the boiled fenugrreek with water.(Fenugreek is boiled to reduce the bitterness but you can also use with out boiling)

Wash The green chilies and chop into medium thick roundals and pound them slightly

Heat oil in a pan and add mustard seeds and fennel seeds.

When the seeds start to crackle then add asafoetida, turmeric and the green chilies and saute for a minute.

Now add boiled fenugreek seeds and saute for a minute.

Add milk /buttermilk and salt and cook on medium heat till the milk dries up.

Now add all the remaining spices and stir for a minute .

Let it come to room temperature and then store in a glass jar.

Stays well for a month in the refrigerator ,if you want to store it at room temperature or want to carry as travel food then just add little more oil and stir it once a day.

Serving suggestions- Goes well with Rice ,poori ,paratha or as a side dish with your main course meal.