Heat a frying pan over moderate heat
Add coriander seeds, jeera, red chillies and fry without oil
Cool and grind
Keep aside
Fry the curry leaves separately
Add salt and fry
Allow it to cool and then grind
In the same pan fry the fenugreek seeds and asafoetida powder
Grind and keep
Heat Pomace Olive oil in a pan
Add mustard seeds, urad dal and ground ingredients
Add lemon juice and let it boil
Add the garlic and mix well
Add the jaggery and allow it to cook
Keep boiling for 5 to 10 minutes
Remove and store in an airtight container
Use as required