Coarsely grind together the groundnuts, garlic and chillies.
Heat oil in a shallow heavy bottom wok / kadhai.
A little extra will be needed since the peanuts absorb oil very fast.
Lower the heat to medium and add the tumeric powder.
Stir quickly and add the groundnut paste.
Keep stirring till the paste begins to dry out.
Add the asafoetida and salt to taste and cook for some time more.
Cool and store in an airtight container.
Good to have with dal-rice, pitla, etc.