Ingredients:

1 cup shallots, peeled

2 garlic cloves, chopped

3-4 green chillies, chopped

1/2 tsp turmeric powder

1/4 tsp asafoetida powder

salt to taste

1 1/2 cup yogurt / curd, beaten

3/4 tsp mustard seeds

1/4 tsp fenugreek seeds

3 dry red chillies

1 sprig curry leaves

1/4 tsp chilli powder

1 1/2 tbsp + 1 tbsp coconut oil

Preparation:

1. Heat 1 1/2 tbsp coconut oil in a pan/ clay pot and add shallots and saute well.
2. Add chopped garlic and green chillies and saute well at low-medium flame till the raw smell goes and the colour of the shallots slightly changes.
3. Add salt, turmeric powder and asafoetida and mix well at low flame till the raw smell goes. '
4. Switch off the flame and when it slightly cools, add beaten yogurt and mix well.
5. Heat 1 tbsp coconut oil in a pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies, curry leaves and 1/4 tsp chilli powder.
6. Add this seasoning to the curry and mix well. Serve with rice…