While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and asafoetida before adding pieces of any vegetable.
Why does asafoetida clump after putting into hot oil? How to avoid this?
Video -- Please refer initial process only in this video. Although she has not added asafoetida. I am just telling to refer initial common procedure for understanding.
Following is another image for reference