|Boria chilies||100 Gram (Small Round Chilies Like Cherries)|
|Dry red chilies||50 Gram (Resumpati Or Goa Chilies)|
|Pounded mustard seeds||100 Gram (Broken Mustard Seeds)|
|Pounded fenugreek seeds||250 Gram (Broken Fenugreek Seeds)|
|Black pepper||20 Gram|
|Star anise||10 Gram|
Grind all spices individually, except asafoetida.
Mix and place in a large tray.
Make a well in the centre and place asafoetida in it.
Pour boiling oil on top and crush it completely with a wooden spoon.
Mix well and cool.
Store in an airtight glass jar.