1. Boil the bottleguards in water till they are tender. 2. If using mustard seeds then wet them and crush them in a mortar add to the coconut and grind into fine paste. 3. add this to the cooked bottleguards, stir well and mix them nicely crushing everything together for a time or two. 4. Take off the fire and let it cool. 5. When cold mix in the curd. 6. heta oil in a small wok, crackle the curry leaves and the chillies and pour over the curd mix-- This can also be dione with beetroots-- the result is more colourful than this one-- it would give you a pink dip! ---------------------------------------------------------------------------
Nutrition
Ingredients
