Kachri ki Chutney

• 50 gm: Kachri
• 100 gm: Garlic paste
• 10 gm: Coriander powder
• 10 gm: Red chilli powder
• A pinch of turmeric powder
• 2 gm: Cumin seeds
• A pinch of asafoetida
• Salt to taste
• Oil

1. Soak kachri for 5-6 hours and grind it to a fine paste.
2. Mix well the kachri paste, garlic, salt, red chilli powder, turmeric, coriander powder.
3. Take oil in a pan. Add the cumin seeds and let them crackle. Add the asafoetida as well as the kachri mixture to it. Add around 60 ml of lukewarm water.
4. Let it simmer for 4-5 minutes and remove from fire.
   
   Note: Instead of pre packed red chilli powder, freshly ground red chillies give a far better flavour.