Wash the green chillies well with water.
Cut the green chillies like this with a knife.
Make sure to cut only one side of each chilli.
Grind coriander seeds, fennel seeds, cumin seeds, and black pepper coarsely in a mixer jar without adding water.
Heat 4-5 tbsp mustard oil in a pan and add mustard seeds, cumin seeds, mangrayla, and carom seeds. Let them mix well.
Add asafoetida and the ground pickle masala to the pan and fry for half a minute on low flame.
Add the cut green chillies to the pan and fry on low flame while stirring occasionally.
After 2-3 minutes, add red chilli powder and Kashmiri red chilli powder according to your taste.
Fry the chillies with spices for 2 more minutes.
Add 2-3 tsp water to the pan and cover it. Cook on low flame for 2-3 more minutes.
Turn off the gas and add beaten curd to the pan. Mix all the ingredients well.
Again turn on the gas and cook until the curd starts boiling.
Lower the flame, cover the pan, and cook for 5-7 minutes or until the oil separates and the chillies become soft.
Add mango powder and mix it well. Cook on low flame for just a minute.