Green chilli pickle with gravy

Total cook time 20 minutes.
Cut green chillies after removing stem.
Heat a cup of gingelly oil in kadai. Add the chilli pieces.
Keep in low flame. Let it boil.
Meanwhile roast vendeiyam til brown. Thalikkafy mustard. Grind it with perungayam salt and a few red chillies.
add the powder to the boiling chillies in kadai mix well.
Add a cup of gingelly oil.
Allow it to boil for another five mins. If needed add jaggery.
Switch off flame.
Cool the pickle in kadai.
Store in a dry container.