1. Heat oil in a non-stick wok, add asafoetida, mustard seeds, cumin seeds and curry leaves.
2. When the seeds splutter add red chilli powder and onions and saute for 1 minute.
3. Add yogurt and mix. Add boondi and sev and mix.
4. Add green chilli, turmeric powder and salt and mix well.
5. Transfer into a serving bowl and serve immediately.