Heat the oil in a wok or pan and add the Makhana and the curry leaves, if using. Dry roast / toast them on low to medium heat, while stirring frequently, for about 5 to 10 minutes until they turn crisp. This is where taste testing is important, but resist from eating most of out of the pan.

Add the asafoetida, pepper and salt and stir well to mix. Keep in the pan for another minute or so and then transfer it to a tray and let it cool. Then transfer it to and airtight container and store till ready to serve.