Grind til, ginger and green chilli into a coarse paste
Heat oil, add mustard seeds, jeera and curry leaves
Fry till the mustard seeds splutter, add garlic cloves and onion pieces and fry till they become soft
Add til paste, red chilli powder, salt and haldi and let it cook for 2 to 3 min till the oil separates and til curry looks grainy and dry
Sprinkle chopped coriander leaves mix well and remove
Serve with hot plain 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.