Ingredients:

Whole dry red chillies  1cup
Vinegar  3/4 cup
Poppy seeds  2tbsp
Oil  1/2 cup
Mustard seeds  1tsp
Kashmiri red chilli powder  1tsp
Ginger paste  1tsp
Garlic paste   1tsp
Cumin seeds 1/2tsp
Salt to taste
Asofetida      a pinch


Method:

Soak
red chillies in vinegar for few hrs.and then grind to a coarse paste.
Heat oil in a pan add asofetida, cumin, and mustard seeds and let them splutter.
Add ginger and garlic paste.Stir well. Add poppy seeds,red chilli powder and red chilli paste.Cook till oil separates.
Add salt and remove from fire.Cool and fill in a dry jar.Can be stored in refrigerator for a week.