Wash and dry green chili completely. Remove its upper part and make medium size pieces. Make slits in the center and divide them into two parts. Cut all chilies in the same way.

Now add turmeric powder and salt to the chili pieces. Mix well and keep it aside for 1 hr. so water is released from chilies and the spiciness of chilies decreases.

Remove water from the chilies and completely dry them.

Then in a pan, add rai na Kuria, methi na Kuria, dry coriander seeds, and fennel seeds. Saute for 1 minute.

Cool down and grind it into a coarse powder. Do not grind it into fine powder.

Now roast salt for 1 minute and keep it aside.

Then in a pan, adds ½ cup oil and heat it. switch off the gas and cool down slightly.

Now in moderately hot oil add hing, masala, salt, and turmeric powder. Mix well.

Pickle masala is ready. Add into green chili and mix well.

Now squeeze some lemon juice and mix well.

Raita marcha or athela marcha is ready.

Store it in an air-tight glass bottle and be ready in 2 to 1 days.

Serve it with Thepla, gathiya, dal-bhat, or with any meal.