300 g - thick and fresh curd.
3 - Green chillies (chopped).
1 - Red Chilli (broken into pieces).
2 - Tomatoes (cut into small cubes and remove seeds).
2 - medium sized Onions (cut into small cubes).
1 - green Capsicum (cut into cubes after removing seeds).
1/2 tsp - jeera.
2 tbsp - oil or less.
1/8 tsp - mustard seeds.
10 - curry leaves.
Hing - a pinch.
1 tsp - split Urad Dal without husk.
Haldi - a pinch (optional).
2 tsp - chopped coriander leaves.
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.know more