Wash and peel the ginger. Pat dry with an absorbent cloth and finely julienne.
Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they begin to sputter, add the asafetida and salt.
Stir in the ginger and chiles, toss well, and cook for 2 to 3 minutes.