Roast fenugreek and chili in the oil until it smells strong, grind, mix with the grated coconut and stir into the yogurt. Season with salt and heat gently in a saucepan, but do not make. Toast mustard seeds in coconut oil and fold in. Add curry leaves of choice.
Baked eggplant cubes or fried okra, or spring onions and diced cucumber can be mixed into this base.
Tip: Use creamy natural yogurt for an even finer result!
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