Wash the star fruits, peel the sharp edges from the 5 pentagonal sides and cut into ½ inch pieces.
In a pressure cooker, add the chopped star fruits, slit green chilies and 1/2 cup water. Cook for one whistle and switch of the gas/heat.
In another bowl, mix the jaggery in1 cup water and keep aside.
For the tempering, take a small pan like tadka pan.
Add 1 tablespoon oil and let it get heated. First add the asafoetida, fenugreek seeds, black pepper seeds and lastly add mustard seeds. Let mustard seeds flutter. Switch off the gas.
After cooling, crush the mixture with a mortar and pestle and keep aside.
Take a deep bottom pan and mix the jaggery and water mixture with the pressure-cooked star fruit. Switch on the gas and let it simmer on low flame.
Continue to cook till the mixture gets reduced to 1/2 by stirring occasionally to avoid burning.
Add 1 tablespoon sugar and red chili powder.
Adjust salt.
Add the ground masala for seasoning and stir well.