Heat the oil in a wok (kadhai).
Add the asafetida, mustard seeds and cumin seeds.
When they crackle, add the onion and fry till the onion browns.
Whisk the yoghurt with the garlic paste, green chilli paste, red chilli powder, turmeric powder, gram flour and salt.
Add water and stir.
Add to the wok (kadhai) and bring to a boil.
Add the curry leaves and then simmer for 10 minutes.
Garnish with green coriander.
Serve with rotis or plain boiled rice.
Pleasebe judicious and courteous in selecting your words.
I add 1/4 tsp or so of Methi and a little ginger as well. I'm not a cook by history, but this recipe is turning out better and better with practice.
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