Wash and dry the red chilies completely. Remove the upper part and make slits in the center. Remove the veins and seeds in the same way for all the chilies.

Now, in a bowl, add ½ tsp turmeric and 1 tsp salt. Mix well and rub the turmeric and salt mixture inside the chilies. Set it aside for 1 hour to allow water to release from the chilies and decrease their spiciness.

Remove the water from the chilies and let them dry completely.

In a pan, add 2 tbsp coriander seeds, 1 tbsp cumin seeds, and 2 tbsp fennel seeds. Roast on low flame until they become aromatic.

Take them out and let them cool down. Then grind them into a coarse powder; do not grind them into a fine powder.

Now, roast 2 tbsp of salt for 1 minute and set it aside.

In a plate, spread ½ cup rai na kuria, ¼ cup methi na kuria, the coarsely ground masala, 1 tsp hing, and 1 tsp turmeric powder.

Heat 1 cup of oil, let it cool down slightly, and add 4 tbsp of oil into the masala, reserving the remaining oil for the pickle. Also, add salt and 2 tbsp lemon juice into the masala. Mix well.

The pickle masala is ready, stuff the masala into the chilies.

Take a sterilized glass bottle and add the chilies into the bottle.

Add the remaining ¾ cup of oil into the bottle. Cover it with a lid and shake the bottle.

Laal marcha nu athanu is ready to eat after 2-3 days.

Serve it with Thepla, dal-bhaat, paratha, roti, or with any meal.