In a pan, take all the whole red chilies.
Over low-medium heat, dry roast the red chillies flipping in between.
Keep an eye for not to burn these.
When these seem to slightly charred, then transfer to a plate.
Into the same pan, add the jeera / cumin seeds and dry roast them as well over low-medium heat.
When seeds becomes medium brown, turn off heat.
Allow the cumin seeds and red chilies to cool down completely.
Either using an electric grinder or even mortar pestle, make a coarse powder.
Store in an air-tight container to use later !