Heat oil in a heavy pan, add garlic

Stir and add cumin, asafoetida, curry leaves, chillies.

Add phutana, take off fire, stir to mix well.

Leave in pan till cooled completely.

Add salt, chilli powder, sugar.

Grind to a fine powder, either in hand pounder, small electric mixie.

Store in airtight jar, at room temperature, in dry airy cupboard.