Grind bikaneri sev to make a fine powder.
Coarsly grind fennel seeds and carom seeds.
Take a bowl and add -bikaneri sev powder,fennel and carom powder,coriander powder, turmeric powder,mango powder and salt.
Mix well and add 2 tbsp of refined oil and mix properly.
Wash and wipe green chilies and make a slit at one side.
Stuff this mixture in the chilies and keep aside.
Heat 2.5 tbsp refined oil in a pan and add mustard seeds and asafoetida .
When seeds start crackling add the stuffed green chilies.
Mix gently and cover and cook on low flame for approx 3-4 minutes.
Stir twice during cooking. When the chilies become slightly soft, switch off the flame and keep covered for a minute.
Serve with any meal or use as a pickle/ travel food.
Stays well for approx 1 month in the refrigerator.