Heat mustard oil in a pan. When smoking hot, throw in the kalonji and red chillies, allow to splutter.
Add the peels, sprinkle in the salt and turmeric powder, give it a hearty stir. Cook over a medium flame till the peels are tender. Splash a little water if it is getting a wee bit too dry.
Throw in the green chillies, add the sugar. Cover and cook for another 2-3 minutes.
Adjust seasonings. Serve hot.