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sarayu_innsaei
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Soak 4–5 dry red chilies in hot water and pound with 4–5 garlic cloves and 1 tsp mustard oil into a coarse paste
Whisk 1 cup thick curd with ¾ cup water, ¼ tsp turmeric, and ¾ tsp salt and keep aside
Heat 1½ tbsp mustard oil and add ¼ tsp fenugreek, a pinch of hing, and 1 slit green chili
Add the chili–garlic paste and fry on low heat until brick-red and aromatic
Lower flame fully and pour in the curd mixture slowly while stirring
Cook on the gentlest heat for 4–5 minutes without boiling
Rest for 5 minutes and garnish with coriander or roasted cumin