TonyK wrote:

> What would really help would be an explanation of some of the ingredients
> and if possible subsitutes if they are not available.
>
> 2 pinches asafoetida ...?

Asafoetida is used extensively in Northern Indian cooking. It's the resinous
root-sap of a bush, and is sold in Indian groceries either in lump form or
as a powder. Another word for it is "hing."

It's got a garlic-like flavor, so you can try substituting garlic for it,
though it will not be quite the same. The Indian cuisines which use
asafoetida generally abstain from garlic under the belief that garlic "heats
the blood," while asafoetida does not.

Bob