Ingredients:
100 gms of chillies ¼ tsp. mustard seeds
2 tblsp. finely grated coconut pinch asafoetida
1 cup beaten curds few sprigs coriander
1 tsp. sugar
Salt ¼ tsp. tumeric
Method:
- Slit chillies and remove the inner seeds.
- Heat 1 tblsp. ghee and add asafoetida and mustard seeds.
- When the seeds stop popping, put in tumeric, fry briefly, add chillies and fry until they start changing colour.
- Put 1 tblsp. water on top.
- Cover tightly and cook until soft.
- Put in the rest of the ingredients with the exception of the coriander leaf.
- Cook for two minutes and remove from the fire.
- Serve when cold decorated with coriander leaf.