You can now put in the pounded garlic, ginger and maroi napaakpi roots. Fry them for around 30 secs to 1 minute and then add the turmeric powder and red chili powder. By now the mixture will become sticky and will tend to stick to your pan. If you are not careful, the ingredients will burn. To avoid that, just keep adding a tablespoon of water to it from time to time.