- - Soak kachri for 5-6 hours and grind it to a fine paste.
- - Mix well the kachri paste, garlic, salt, red chilli powder, turmeric, coriander powder.
- - 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.
- - 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.