Ingredients:

• 2 inches – Ginger
• 1 cup – freshly grated Coconut
• 1 tbsp – oil | Curd (plain yogurt) – 1 cup
• 1 tsp – Cumin seeds
• 1 pinch – Asafoetida
• 4 – Red Chillies
• salt
• coriander (cilantro) leaves

Method:

1. Heat 1/2 tbsp oil in a pan. Cut ginger into small pieces and fry till golden brown. Remove from flame.
2. Allow to cool and grind with coconut to a fine paste adding a little water.
3. Now, heat the remaining oil, add cumin seeds and asafoetida, and allow to sputter. | |Add red chillies and fry till they darken a little.
4. Add this to the ginger-coconut paste.
5. Add salt and curd and mix well.
6. The amount of curd added can be adjusted to taste.
7. Garnish with coriander leaves.

Recipe courtesy of Sify Bawarchi