On a paper towel spread out the curry leaves, microwave for 3 to 4 minutes, until well dehydrated.

In a frying pan, add ghee, cumin, curry leaves, red chillies, asafoetida and garlic powder, roast until the cumin seeds turn golden brown.

Transfer to a blender and blend to get a coarse powder. Allow to cool. Store in an air tight container.

Sprinkle as a seasoning in your dals and Indian gravies.