Heat oil in a non-stick pan, add cumin seeds and sauté till they begin to change colour.
Add asafoetida, garlic and sauté till fragrant.
Chop spring onion bulbs and the greens separately.
When garlic turns light golden brown, add spring onion bulbs, green chillies and mix.
Add turmeric powder, salt and amchur and mix.
Add spring onion greens and 2 tbsps coconut, garam masala powder and khari boondi and mix well.
Transfer into a serving bowl. Garnish remaining coconut and serve.