Soak fenugreek seeds in hot water for 15 minutes. Keep aside.
Wash green chilies thoroughly and remove stalk. Chop the chilies and Grind coarsely with a grinder.
Heat oil in a pan over medium heat.Add asafetida,Nigella seeds mustard seeds, cumin seeds, and fennel seeds.When the seeds start to splutter, add green chilies. Saute for about 5 minutes.
Now add soaked fenugreek seeds and mix well also add turmeric powder, salt, coriander powder, chili powder, dried mango powder and mix well. Cook 1 minute and add lemon juice and mix well. Turn off the flame.
Remove from heat. Kutta can be served as a side dish to accompany your meals and you can kept in the refrigerator for 5-6 days.
