Type what you have

Ingredients

• ✓ mustard seed
• ghee
• creamy wheat cereal
• ghee
• cashew
• chile de arbol pepper
• carrot
• pea
• curry leaf
• turmeric
• water
• sea salt
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• ✓ mustard seed
• vegetable oil
• cumin seed
• chana dal
• curry leaf
• red chile pepper
• cashew
• ginger root
• green chile pepper
• asafoetida powder
• semolina
• yogurt
• carrot
• salt
• fruit salt

Instructions

1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
3. 3 Grease an idli pan and add water to steam; bring to a boil.
4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Ingredients

• ✓ mustard seed
• brown rice flour
• whole wheat flour
• water
• red onion
• garlic
• cilantro
• white sugar
• turmeric
• cumin
• cumin seed
• coriander
• ginger
• cayenne pepper
• rice vinegar
• vegetable oil

Instructions

1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

Ingredients

• ✓ mustard seed
• ghee
• lime juice
• semolina
• salt
• ginger root
• tomato
• water
• curry leaf
• green chile pepper
• onion
• asafoetida powder
• chana dal
• black lentil
• cashew
• red chile pepper
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ mustard seed
• cumin
• coriander
• turmeric
• red pepper flakes
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ mustard seed
• coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• fennel seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ mustard seed
• vegetable oil
• cauliflower
• baking potato
• salt
• turmeric
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ mustard seed
• tomato
• cumin
• turmeric
• salt
• water
• vegetable oil
• whitefish
• cumin seed
• black cumin seed
• fennel seed
• fenugreek seed

Instructions

1. 1 Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2. 2 Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
3. 3 Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

By Rina H

Ingredients

• ✓ mustard seed
• yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• coriander seed
• yellow lentil
• coconut
• red chile pepper
• vegetable oil
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram

Ingredients

• ✓ mustard seed
• vegetable oil
• carrot
• green bean
• water
• long grain white rice
• brown lentil
• lemon juice
• salt
• chili powder

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

Ingredients

• ✓ mustard seed
• potato
• vegetable oil
• cumin seed
• turmeric
• coriander
• cayenne pepper
• salt
• onion

Instructions

1. 1 Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
2. 2 Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
3. 3 Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ mustard seed
• vegetable oil
• asafoetida powder
• turnip
• turnip leaf
• onion
• paprika
• turmeric
• salt
• water
• coconut

Instructions

1. 1 Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

By rubiabecka

Ingredients

• ✓ mustard seed
• olive oil
• onion
• green chile pepper
• cumin seed
• sugar
• garlic
• salt
• black pepper
• potato
• red pepper flake

Instructions

1. 1 Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.
2. 2 Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.

By Sriyani

Ingredients

• ✓ mustard seed
• vegetable oil
• asafoetida powder
• cumin seed
• turmeric
• green pepper
• roma tomato
• ginger root
• potato
• cauliflower
• white sugar
• salt

Instructions

1. 1 Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
2. 2 Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

By Manisha Pandit

Ingredients

• ✓ mustard seed
• butternut squash
• water
• olive oil
• salt
• cumin seed
• cayenne pepper
• turmeric
• coconut milk
• cannellini bean
• cilantro

Instructions

1. 1 Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
2. 2 Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

By hame0051

Ingredients

• ✓ mustard seed
• peach
• brown sugar
• apple cider vinegar
• raisin
• preserved ginger
• onion
• garlic
• chili powder
• curry powder
• pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Ingredients

• ✓ mustard seed
• vegetable oil
• onion
• cumin seed
• ginger-garlic paste
• chili powder
• turmeric
• broccoli
• water
• salt
• gram flour
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

By Harshada Dhande-Sarode

Ingredients

• ✓ mustard seed
• ghee
• cumin seed
• turmeric
• coriander
• salt
• cayenne pepper
• potato
• water
• yogurt
• green pea

Instructions

1. 1 Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
2. 2 Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

By Jen Schaffer

Ingredients

• ✓ mustard seed
• vegetable oil
• asafoetida powder
• onion
• garlic
• cumin seed
• turmeric
• tomato
• okra
• chili powder
• amchoor
• salt

Instructions

1. 1 Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
2. 2 Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

By Manisha Pandit

Ingredients

• ✓ mustard seed
• canola oil
• cumin seed
• coriander
• turmeric
• red chile powder
• cabbage
• potato
• ginger-garlic paste
• salt
• water
• cilantro

Instructions

1. 1 Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
2. 2 Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

By Gin Jadav

Ingredients

• ✓ mustard seed
• apple
• water
• tomato
• onion
• malt vinegar
• white sugar
• sultana raisin
• curry powder
• salt
• cayenne pepper
• garlic

Instructions

1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Ingredients

• ✓ mustard seed
• basmati rice
• mung bean
• split yellow dal
• ghee
• cumin seed
• shallot
• ginger root
• goda masala
• turmeric
• black pepper
• salt
• water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

By Buckwheat Queen

Ingredients

• ✓ mustard seed
• red lentil
• water
• salt
• turmeric
• chili powder
• spinach
• butter
• onion
• cumin
• garam masala
• coconut milk

Instructions

1. 1 Rinse lentils and soak for 20 minutes.
2. 2 In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
3. 3 In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

By Gill

Ingredients

• ✓ mustard seed
• red lentil
• ginger root
• cilantro
• tomato
• onion
• jalapeno pepper
• cumin
• coriander seed
• garlic
• olive oil
• water
• salt

Instructions

1. 1 Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
2. 2 In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
3. 3 Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

By Rachel

Ingredients

• ✓ mustard seed
• oil
• cumin seed
• coriander seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• salt
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ mustard seed
• vegetable oil
• cumin seed
• cinnamon stick
• fennel seed
• tomato
• cayenne pepper
• salt
• water
• white sugar
• pork loin chop
• salt
• pepper
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
2. 2 Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
3. 3 Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
4. 4 Serve pork chops with about a tablespoon of chutney spooned over the top.

By Priyanka

Ingredients

• ✓ mustard seed
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ mustard seed
• sun-dried tomato
• cardamom seed
• ghee
• onion
• ginger
• garlic
• garam masala
• turmeric
• cinnamon
• clove
• chickpea
• carrot
• chile pepper
• whole milk yogurt
• vegetable broth

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
2. 2 Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
3. 3 Stir in yogurt. Add broth to thin curry if necessary.

By Tony

Ingredients

• ✓ mustard seed
• eggplant
• chile powder
• turmeric
• vegetable oil
• salt
• coconut milk
• tamarind pulp
• chile powder
• coriander powder
• turmeric
• vegetable oil
• curry leaf
• red chile pepper

Instructions

1. 1 Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
3. 3 Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
4. 4 Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

By Aysha Shifna

Ingredients

• ✓ mustard seed
• coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• lime juice
• peanut butter
• salt
• cumin
• peanut oil
• curry leaf

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland