1. Heat oil in a pan and add asafoetida. Cook for 10 seconds. Add mustard seeds or cumin seeds, let crackles. Add curry leaves. 2. Add sliced onions and fry till golden brown. 3. Next add sliced chilies and fry for 30 seconds on low flame, stirring constantly. 4. Add the remaining spices (red chilli powder and turmeric powder) and fry until oil separates. 5. Turn off the flame. 6. Add mixture and sugar to whipped yogurt and mix lightly. 7. Season as per taste. 8. Garnish with coriander leaves and close the lid. 9. Let stand to cool. 10. Serve with steamed basmati rice or stuffed parantha. ---------------------------------------------------------------------------
Nutrition
Ingredients
