Wash and pat dry the green chilies.
Chop into medium size pieces or slit lengthwise
Soak tamarind in a cup of water for 25 minutes and then mash it and remove the seeds
Heat oil in a pan and add asafoetida ,fenugreek seeds and mustard seeds
When mustard start crackling add the chopped green chilies and ginger
Saute for a minute on medium heat.
Now add salt,turmeric ,tamarind water and grated jaggary.
Cook till it thickens.
Store in a glass bottle when cools down completely