Chop the green chilies into small pieces.

Soak tamarind in vinegar for 30 minutes, then mash it with your hands and strain the water.

Cook the strained tamarind water with jaggery until the jaggery dissolves completely.

Heat mustard oil in a pan and add cumin seeds, fennel seeds, fenugreek seeds, kalonji, and asafoetida.

Add turmeric powder, red chili powder, and coriander powder to the pan and mix well.

Add the chopped green chilies to the pan and stir well. Add black salt and plain salt.

Cook the mixture for 2 minutes, then add the tamarind and vinegar mixture.

Cook for another 2 minutes and remove from heat. Let it cool before serving or storing.