Indian gingerly oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 dried chili cut small
½ tsp split dal
1 stalk curry leaves
½ shallots ( remove the skin & cleaned )
½ cup garlic ( remove skin & cleaned )
1 tomato cut small
2 green chilies cut
1 tbsp chilly powder
2 tbsp coriander powder
½ tsp turmeric powder
1 cup water
1 tbsp tamarind paste
Salt to taste
200 ml coconut milk
Chopped coriander leaves
Heat up oil add A, once mustard seeds pops up,
add shallots, garlic cook until light brown colour.
Add in tomato, green chilies stir until tomato is soft.
Add all the powders one by one, stir for
a minute then add water, tamarind paste,
salt let it boil for 2 minutes.
Add coconut milk, once curry start to boil
sprinkle coriander leaves & remove from fire.
This curry I cooked in earthen pot, taste
better for next day.