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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.