Wash green chillies, slit them, keep on strainer and let water strain
Put two tablespoon of salt on green chillies, keep them on thaali and sundry for three hours, chillies should not dry much
In a wok put oil and keep on flame, as it heats up add garlic and let it saute
Add the rest except green chillies, mix well and cook masala well do not burn
Remove from flame then add green chillies and mix very well, let it completely cool down then keep in jar
