INGREDIENTS
1 pinch
Asafoetida
1
Chilli, green
2
Chillies, red
1/2
inch Ginger, skin
2 tbsp
Yogurt or gooseberry sized
1 tsp
Mustard seeds
1
Salt
2 tsp
Oil
1 cup
Coconut
1
sprig Curry, leaves
1/2 tsp
Urad dal
1 tbsp
Ural dal, dry roasted until golden brown