- ●Heat oil in a pan and put in the mustard seeds. ●Once they start spluttering, add the curry leaves and ginger garlic paste. ●Saute it for two minutes and add the chopped onion and red chilies.
- ●Fry it for a few minutes and then add the dry powders.Lower the heat and add the pre-beaten curd. ●You will need to keep stirring it continuously to make sure that it does not boil. ●Keep checking for steam and immediately remove from stove.
- ●Add salt and mix well. ●You can store it in glass jars in the refrigerator.