1. Pour the oil into a large pan or wok and set over a medium-high heat. 2. When the oil is hot, put in first the asafetida and then, in quick succession, the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the courgette and the green pepper. Stir and fry for five minutes. 3. Add the yoghurt, and cook, stirring, until it has been absorbed (It will curdle, but the dish will look nice at the end). 4. Reduce the heat to low and add the coriander and salt. Sir for a minute. 5. Add the chaat masala and toss. Taste for balance of flavours. ---------------------------------------------------------------------------
Nutrition
Ingredients
