Clean and chop the drumsticks into small pieces. Peel and grate the raw mango.

Blend garlic and green chilies coarsely in a mixer jar.

Roast coriander seeds, fennel seeds, mustard seeds, cumin seeds, yellow mustard seeds, and fenugreek seeds in a pan for 1-2 minutes. Grind them coarsely.

Heat mustard oil in another pan until it reaches its smoke point, then let it cool slightly.

In a bowl, mix the ground spices, turmeric powder, chili powder, carom seeds, nigella seeds, salt, asafoetida, hot mustard oil, and vinegar.

Add the chopped drumsticks, grated mango, and blended garlic and green chilies to the spice mixture. Mix everything thoroughly.

Transfer the mixture into a jar and let it sunbathe for 8-10 days before serving.