Ginger, Salt & Pepper

A simple spiced yoghurt based curry

Ingredients

1 tbsp Coconut oil

1 tsp Black Mustard seeds

3-4 Dry red chillies

10 Curry leaves

1 tbsp Ginger (chopped)

1 cup Madras cucumber/ Vellarikka (chopped)

1 cup Water

3 cups Indian Yoghurt

Salt to taste

Recipe

1. Heat oil in a pressure cooker and add the mustard seeds to crackle

2. Add the chillies, curry leaves, chopped ginger and fry

3. Add the Madras cucumber, water and salt to this and pressure cook for one whistle

4. Turn off heat and let cool

5. Add the yoghurt and combine well

Serve cold as a side dish with rice.