Heat Pomace Olive oil in a pan
Fry the mustard seeds, cumin seeds, fennel seeds and fenugreek seeds for 30 seconds
Add the red chilli powder, jaggery and asafoetida powder
Mix well until jaggery has fully melted
Add the guavas and sprinkle salt
Stir to mix well

Cook until the guavas turn soft, about 2 to 3 minutes
Remove and store it in an airtight container

Stays good for 4 days if kept in the fridge