Heat cooking oil in large flat bottom pan and, when hot, sprinkle the asafoetida until it splutters. In the hot oil mix the garlic. Stand back as this may splutter out of the pan and on to your hands. Lower the temperature and keep stirring the garlic making sure it does not burn or stick to the bottom of the pan. When the garlic paste turns dark brown, mix in 1/2 teaspoon turmeric, 1/2 teaspoon chili powder and 1 teaspoon home made curry powder and stir for a minute or two. Then add 250 ml of water and stir until the ingredients are completely homogenized and smooth.