Toast the black seeds until it splutters and perfumes. Take it out and grind it in a mortar pestle or a blender.
Crush the green chilies and garlic roughly.
Peel and prep the sugar snap peas.
In a saute pan, add oil. Add the cumin seeds, asafoetida and the green chili and garlic paste. Saute for 30 seconds. Toss in the sugar snap peas, peas, ⅓ cup of water, salt, mix well. Cover and cook for 5-10 minutes. Open the lid and mix and let the water dry up.
Add the black sesame powder, mix well, toss in the jagger and mix.
Serve with rotis.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2023/04/15/gorkha-chutney-nepalese-style-chutney/