Heat a couple of tablespoons of mustard oil in a pan or wok. Allow this mustard oil to temper. First, bring it to the smoking point and then switch off the heat to lower the temperature.
Once the oil is slightly cooled down add asafoetida/hing and cumin seeds. Next, add in green chillies and coat them well with oil and cook for a minute.
Add in coriander powder, cumin powder, salt and amchoor powder. Cover and cook for a few minutes and serve it as a pickle or accompaniment for any Indian meal.