Food and Travel Magazine | Dahi ni kadhi (yoghurt curry)

Ingredients

• 500ml Greek-style natural yoghurt
• 2tbsp sunflower or rapeseed oil
• 1⁄2tsp black mustard seeds
• 10-15 curry leaves
• 1tsp cumin seeds
• 1⁄4tsp ground asafoetida
• 3tbsp chickpea or besan flour, sifted
• 1⁄2tsp ground turmeric
• 2–3 green chillies, split lengthways and deseeded
• 1tbsp caster sugar
• 1tbsp chopped coriander leaves
• boiled rice or chapatis and other sides of your choice, to serve