Wash and cut chouli into 1 inch long pieces and then pressure cook with turmeric.
Grind coconut, roasted peanuts, red chilli powder, cumin and asafoetida.
Take a pan and heat oil in it.
Add mustard and when it crackles, add boiled chouli and ground paste.
Add curry leaves and salt to taste.
Cook for 4-5 mins.
Serve hot with chapattis or rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.