Wash and dry green chilly completely then slit them in two.
Coarsely grind fennel seeds and keep them aside now heat oil at medium heat in big pan.
Add hing, mustard, methi seeds and let mustard seeds crackle.
Now add ginger garlic paste and cook for few seconds.
Add turmeric powder, chilly powder and mix them.
Now add tomato puree, mix and cook till it looses oil.
Now add fennel powder and coriander powder and give a nice stir.
Once masala looses oil add green chillies and , mix well and cook them for a minute.
Now cover and cook for 2 minutes. After 2 minutes stir the chillies and add salt.
Mix well cover and cook for 7-8 minutes or till chillies are little soft.
Don't forget to stir couple of times in between to avoid burning.
After 8 minutes switch off the heat.