PREPARATION

1. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds and stir well.

2. Add 2 green chili, 1 teaspoon ginger, 2 curry leaves and saute for 2 - 3 minutes.

3. Now, add 75 grams onions and fry till translucent.

4. Then, add 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric and stir well.

5. Add 1/2 teaspoon salt and mix it well.

6. Add this mixture into 370 grams curd and mix it well.

7. Serve hot.