Place a deep wok and deep pan on medium-heat. Add oil to the pan.
When the oil is hot, add in asafoetida and 2 whole dried red chili peppers.
Let it sauté for a minute. Further, add in the chopped swiss chard. Stir well and let it sauté for two minutes.
Add in Kashmiri chili powder, ground ginger, salt and mix well. Additionally, reduce the flame to low and let it cook for 5 to 6 minutes uncovered until the leaves start eliminating water. Moreover, stir intermittently to prevent the chard from sticking to the pot.
Finally increase the flame to medium, add in serrano peppers, Kashmiri tikki masala and let it sauté for a few minutes until most of the water is evaporated and the leaves and soft and tender.