Zunka

Heat 30 g of cooking oil in a pan and add 5 g of mustard seeds and 5 g of cumin seeds until they pop.

Add 5 g of curry leaves, 1 g of asafoetida, and 10 g of chopped chili to the hot oil.

Sauté 150 g of chopped onion and 15 g of ginger-garlic paste until the mixture turns golden brown and oil separates.