Wash the green chilies ,discard the stems and wipe them well with a napkin.
Slit from the center and make it into 2 pieces.
Add 5 tbsp salt and turmeric and mix well and then cover and keep aside for 4 hours.
Now transfer the chilies on an sieve to drain out the moisture released from the chilies.
Spread the chilies on a kitchen napkin for 2 hours to absorb the extra moisture.(step 3,4,5 are required if you are making a large batch of pickle, else just mix all the ingredients,stir and store. Step 3,4 ,5 ensures a long shelf life of the pickle)
Heat the cooking oil and then let it cool down slightly,now add rai kuria and mix it and wait it till it come to room temperature.
Add the chilies in a mixing bowl and add 1 tbsp salt, crushed fennel seeds, asafoetida,lemon juice and the oil(in which rai kuria is added)
Mix every thing well and then fill the pickle in a glass jar.
You can start using the pickle immediately but the taste best after 4-5 days.
Enjoy with rice, khichdi ,roti ,paratha or any farsan of your choice.